From Chicago Tribune:
1. Prepare a charcoal grill or heat a gas grill to medium-high heat. Wipe the peppers clean. Rub lightly with olive oil. Place on the grill directly over heat source. Cover grill. Cook 5 minutes, turn and continue grilling and turning until peppers are evenly blackened and blistered, about 15 minutes total. Remove to a platter and let cool.
2. Gently peel off the charred skin and discard it. Use your hands to pull the stem and seeds out, then tear the peppers into large sections (they'll pull apart naturally at their creases.) Refrigerate covered for up to a couple of days.
Note: Peppers also can be roasted under the broiler: Put the oiled peppers on a baking sheet positioned 6 inches from the broiler's heat source, turning often, until skin is blistered.
References:
Peppers in the hand. Chicago Tribune, 2010.
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