Check out our video library at http://thechoppingblock.net/Chopping-Block-Videos.htm.
Shelley shows how to roast peppers, which are a great addition to sandwiches, soups, sauces, salads and pasta.
Pepper (i.e. poblano, red, etc.)
1 teaspoon grapeseed oil, olive oil, vegetable oil or corn oil
Rub the pepper with the oil and place directly on open flame of gas stove. Alternatively, you can roast on a sheet tray in the broiler of your oven. Rotate occasionally so that the pepper blisters and chars on all sides. Place pepper in Ziploc bag or glass bowl covered with plastic wrap. After about 20 minutes, remove the charred skin from the pepper and seed. Do NOT rinse. Store in the fridge until ready to use.
source
0 Comments