How to Roast Peppers on a Gas Stove ?
- Cut ¾ of the stem off each pepper and insert a wooden (not plastic) chopstick through the stem, pushing until it is inserted into the pepper completely. The chopstick will serve as a skewer
so you can rotate the peppers and remove them from the flame once they
are done roasting. Alternately, you can forgo the chopsticks and use
tongs instead.
Turn the gas stove to medium-high or high.
You want a fairly large flame to ensure the quickest roasting time and
sufficient blackening. Lower temperatures will require more gas and time
to roast the peppers. You may want to line the stovetop with aluminum
foil before lighting the flame, as this procedure can get messy.
Place the peppers on the burners, making sure they are close to the flame.
Leave the peppers over the flame, constantly monitoring them and listening for cracking noises. These noises simply tell you the skin is cracking and that the peppers are roasting. This is a good sign.
Rotate each pepper once the skin has blackened in a certain area.
You should rotate the peppers so that the entire surface is black and
crispy. Don’t worry about that pitch black color. The flesh underneath
will be perfectly fine.
Remove peppers from the heat once they are totally blackened. There are several ways you can proceed to cool the peppers.
- Put them in a paper bag and close it. This will steam the peppers
and aid in removing the skins. You can also place the peppers in a bowl
and cover with plastic wrap, or seal in a zip-top freezer bag, or put
into a saucepan with the lid on.
- Alternatively, plunge them immediately into an ice water bath. The
ice water will stop the cooking process and facilitate the removal of
the peppers’ skins. This method, however, is more likely to pull flavor
out of the peppers.
Rub the peppers between your fingers, or scrape off the skin with your hands. Once all the skin is off, place peppers on a cutting board.
Cut the tops off each pepper and slice down one side, exposing the inner seed cavity. Scrape off the white membrane and seeds and discard. This can also be done by hand under running water.
Tips
- Rinse off peppers before roasting. They might contain chemical and/or organic residues.
- Soak wooden skewers in warm water for 10 minutes before placing
peppers on for roasting. This will help keep them from burning and
breaking in the process.
- It's fine if a few bits of charred skin remain on the peppers. They'll add even more flavor.
- All kinds of peppers can be roasted. Red bells, green chile, and jalapenos are among the most common types of peppers roasted.
- If you don't have gloves, you can use a heavy-duty paper towel to
remove skins. This works especially well if the peppers are really hot
(in both heat and flavor).
- Washing hands in a mix of oil (food oil) and soap before using the
water, can reduce the "hotness" a lot - this is because the hot parts of
the chili plants can not be dissolved with water
- Washing hands in liquid soap and salt, or lemon juice, will help get rid of the smell and "hotness" on your hands and fingers.
- Efficient cooking is only possible if you have got Jindal Gas stove
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