Roasted Peppers

Roasted red and yellow peppers

 

Sometimes recipes call for roasted red peppers, and I rarely have a jar of those around. So I tried to roast them in the oven–broiled them, really–and it worked pretty well. I have not tried to broil eggplant (baingan) for bharta, but there’s no reason it shouldn’t work as well. Here’s how. All you need are peppers (bell peppers/capsicums, or other large peppers) and some oil spray.

  1. Preheat the broiler (if you don’t have a gas range). If you have a gas range, skip to step 2.
  2. Wash the peppers and pat dry.
  3. Coat with oil.
  4. Now, you have two options. One, roast over a gas burner, turning as the skin blackens. Two, place peppers on a foil-lined baking sheet and put under the broiler.
  5. When the skin starts to blacken, turn the pepper so another side can start charring/broiling. IMPORTANT: Use tongs!
  6. When the skin is fully blackened, put the peppers in a bowl and cover tightly with cling wrap. The steam loosens the skin.
  7. Move peppers to a colander. Place colander over a clean bowl.
  8. When the peppers are cool, cut gently with a sharp knife around the top stem and pull out gently. Discard the stem.
  9. Pull away the skin of the pepper and discard.
  10. Cut open the pepper lengthwise on one side and scoop out any remaining seeds–gently. Discard the seeds.
  11. Add the peppers to the juice in the clean bowl under the colander.
  12. Use the pepper as required or store in oil in the fridge for 2-3 days. The oil will acquire a pepper flavor, by the way, and can also be used in other recipes.
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