How to Roast and Peel Peppers

1/ Preparing the tray and the peppers. Start by choosing a baking tray with edges that is deep enough to prevent juice spills. Place aluminum foil on the baking tray, ensuring that you cover both the bottom and the edges. This will help keep things clean during baking and make for easier cleanup later. Wash the peppers well, removing any impurities, and dry them with a clean towel. Place the peppers in the tray, making sure they are placed as close to each other as possible without overlapping.

2/ Baking the peppers. Preheat the oven to 200 degrees Celsius to achieve an optimal baking temperature. Once the oven has reached the desired temperature, place the tray with the peppers as close to the heat source as possible. Bake the peppers for about 15 minutes, turning them with tongs to bake evenly on all sides. You will notice that the skin of the peppers begins to burn slightly and peel off, indicating they are ready.

3/ Cooling the peppers. After the peppers have been roasted, it is essential to quickly transfer them to a paper or plastic bag, which you should tie loosely, or to a covered bowl. This step is crucial as the steam generated will help soften the skin, making peeling easier. If you wish, you can sprinkle salt on the roasted peppers before placing them in the bag or bowl to enhance their flavor.

4/ Peeling the peppers. After about 10 minutes, the peppers should be cool enough to handle. Remove them one by one from the bag or bowl where you let them steam. Using your fingers, start peeling the peppers, carefully removing the burnt skin. It’s a simple process, and the peppers will take on a shiny and appetizing appearance. Once peeled, you can use the peppers for various dishes, such as salads, sauces, or as a garnish in various delicious recipes. This simple process of roasting and peeling will transform the peppers into a versatile and tasty ingredient.