Roasting Peppers

Roasting peppers is much easier than you may think if you haven't done it before, and can be cone with pretty much any type of peppers. The recipe below uses poblanos, but the same method is used for bells. Whether you're grilling or just using the stove-top, it should only take a few minutes and is well worth the effort. Although I have done it on an electric stove, I don't recommend it for your first few tries. Either way, do yourself a favor and don't leave them unattended! Your beautiful peppers can very quickly go from "nicely roasted" to "burnt to a crisp".

• Turn the grill or the gas stove burner to high, and lay your peppers directly on the grate.
• After a few minutes, the skin will start to blister and turn black. At that point, rotate your pepper so that an unroasted portion is on the grate. Continue until the entire pepper is done.
• Remove the peppers from the heat and place in a paper bag, or bowl with plastic wrap, and let them sit at least half an hour. (This lets the steam from the peppers loosen the remaining uncharred skin.)
• Remove the tops from the peppers. The pepper should be soft, and the skin should come away easily enough to be removed by hand. Take out the seeds, and you're all set.