Holding the whole pepper on a fork over a gas flame, turning it until all sides are blackened. Putting the peppers directly on an electric burner, again monitoring it and turning it until done. Putting the peppers under the broiler. Putting the roasted peppers into a paper bag to steam. Rinsing every bit of blackened skin off under running water. On and on. While these peppers are a great addition to salads, they sometimes can seem more trouble than they’re worth. But they’re very expensive if you buy them at the grocery store, and I don’t think they taste as good as the freshly-made ones. So here’s my take on them, which is still finicky but easier than the run-of-the-mill procedures.
Broiler-Roasted Red Peppers
I think that the directions usually given for making these are unnecessarily complicated., so here's the way I do it:
Instructions
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Turn the broiler on high to get hot while you prep the peppers, and move an oven rack to the very top position. Cut the peppers into quarters lengthwise, removing the stem, seeds and white membranes. Place the pepper segments skin side up on a foil-lined baking sheet and roast for 10 minutes. They should be pretty well blackened and blistered all over. Remove the pan from the oven and just roll/fold the peppers up into the foil and let cool. Then pull off the skin--I usually use a small knife to help me get hold of an edge. This is a tedious process that will make you want to scream, but persevere. There will probably be some uncooked skin here and there, so just leave it. Don't rinse the peppers, as that removes a lot of flavor. Cut the skinned peppers into 1/4" strips.
