Gallery: How to Roast Peppers

  • Right on the heat

    Trim off any long stems and place the peppers directly over the grate of a gas stove. For electric stove cooks, Deborah Madison recommends placing one of those little mesh grills, an "asador," over the burner and roasting the peppers on that.


    If you're preparing more than just a few peppers at a time, you can broil them. Small peppers (like the jalapeños pictured) can be broiled in a toaster oven. Rotate the peppers every few minutes to ensure that the skin is evenly blistered and blackened.

    Rotate frequently

    Use tongs to rotate the pepper so that it is evenly heated. After several minutes over a strong flame, they should be ready.

    Blackened and Blistered

    Does this looks like something gone terribly wrong? The pepper is done when pretty much all the skin is blackened and blistered, but the color of the flesh underneath is unchanged.

    The optional steaming step

    I usually skip this step, partly because I have no patience. But I also find it’s really not hard to peel the skin right away (or as soon as you can comfortably handle the pepper) if the skin is well-charred. If you see right away that it’s going to be difficult to get the skin off, however, put it in a covered container while the pepper is still very hot for about 10 minutes. The steam will loosen the skin a little more, softening the pepper a little further (which may not be a bad thing, especially if your pepper is not thoroughly charred).

    Peel away

    Using a paring knife, gently scrape the skin off. There might be a couple of blackened bits remaining, but that’s nothing to fuss over—it’ll add flavor. And don’t think about rinsing the outside of the pepper—you’ll be sending the juiciness and smokiness down the drain.

    Remove the core and seeds

    Slice the peppers into the size and shape you need for your dish. Save the flavor-packed juice for sauces, soups, and dressings. (Remember to wash your hands thoroughly after handling spicy peppers, especially the seeds!)


    If you’re not using the roasted peppers right away, cut them into large chunks and put them in a container with a little olive oil, cover the container and refrigerate for up to several days.