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From Dorothy McNett's recipes at www.dorothymcnett.com.
red, green, yellow, hot or sweet peppers
Red and yellow peppers roast the easiest because they are sweeter, but you can also do the green ones. Even hot chili peppers can be roasted like this. Select firm ones, wash, and dry. Place them on a gas flame, or under a broiler, or outside on a barbecue. With a pair of tongs, gently turn them until they get blackened and blistered. This takes about 3-4 minutes. Place in a bowl, cover. Allow them to stand for about 30 minutes. With your fingers and paring knife, gently peel off the blackened skins and remove the seeds. If they are hot peppers, use plastic gloves and be very careful not to get any of the pepper on your hands. Try not to wash the peppers unless you have to, as you will lose too much of the flavorful juices. Enjoy in appetizers, salsas, salads, main dishes!
Recipe created 1996-09-30.