How to Char and Peel Peppers

Preparing the Peppers

Wash and dry the bell peppers. Use a sharp knife to make a small slit in the side of each pepper so steam can escape. Start with peppers that are clean and dry before they meet the very hot heat source.

Broiler and Oven Method

For the broiler method, place the peppers on a baking sheet and broil at 400 to 450 degrees F for 6 to 8 minutes, turning after the top side blisters. For the oven method, roast at 450 degrees F until the skin is blistered and the pepper is soft. In both methods, use a very hot heat source and turn the peppers frequently for even blistering and to prevent scorching.

Gas Burner and Grill Method

For the range-top method, place the peppers on heavy wire mesh positioned over the heat source. For a charcoal grill, position the peppers 5 to 6 inches above glowing coals. Turn the peppers frequently to ensure even blistering and avoid scorching.

Cooling and Peeling

After blistering, cool the peppers before peeling. Spread them in a single layer to cool, or cover them with a damp cloth for a more thoroughly cooked result. Alternatively, place the peppers in a covered bowl and let them cool for at least 30 minutes. Once cool, peel off the skin. Then slit the pepper along one side and remove the seeds and veins.

Troubleshooting

For even blistering and to prevent scorching, use a very hot heat source and turn the peppers frequently. After blistering, cool them before peeling: spread them in a single layer, cover them with a damp cloth for a more thoroughly cooked result, or use the covered-bowl method described above. Peel only after the cooling step.

Recipes to Practice This Technique

Use the method in this guide when making Chiles Rellenos de Queso, Chicken Tikka Masala with Charred Peppers, Roasted Red Pepper and Walnut Dip.

Sources

• How to Preserve Chiles (Utah State University Extension)
• Roasted Red Pepper Hummus (Utah State University Extension)