Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 500 degree oven on a cookie sheet until the skins turn black. Should I quarter and remove seeds first or stand the peppers on there base whole and clean them after roasting? I've never tried the whole pepper approach. I'll report on this experiment. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 Here's how I roast them. I stick a fork thru the pepper lay it on aan open flame on the stove burner and turn now and then until the skin is black. Toss the hot roasted pepper in a brown bag and close for 10 minutes. The skins will rinse right off, then seed and chop the pepper. Or you can do them in a very hot iron skillet on the stove. The oven takes too long for me. Donna , " Jeff " <jfisher114 wrote: > > 500 degree oven on a cookie sheet until the skins turn black. Should I quarter and remove > seeds first or stand the peppers on there base whole and clean them after roasting? I've never > tried the whole pepper approach. I'll report on this experiment. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2008 Report Share Posted November 4, 2008 How did your experiment work out? I always clean mine after I roast them. The skins just peel right off and I can use my fingers to scoop out the seeds. They do ooze liquid during roasting so I use my cast iron pans or a cookie sheet with a lip. If you end up doing a big batch the roasted peppers freeze very well. Peace, Diane , " Jeff " <jfisher114 wrote: > > 500 degree oven on a cookie sheet until the skins turn black. Should I quarter and remove > seeds first or stand the peppers on there base whole and clean them after roasting? I've never > tried the whole pepper approach. I'll report on this experiment. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2008 Report Share Posted November 5, 2008 Worked quite well. Although is was a mess cleaning them out after roasting the whole peppers. I think next time I'll roast them after quartering and cleaning. I roasted onions and tomatoes at the same time. They were delicious with a surprising meaty taste. , " strayfeather1 " <otherbox2001 wrote: > > How did your experiment work out? I always clean mine after I roast > them. The skins just peel right off and I can use my fingers to scoop > out the seeds. They do ooze liquid during roasting so I use my cast > iron pans or a cookie sheet with a lip. If you end up doing a big > batch the roasted peppers freeze very well. > > Peace, > Diane > > , " Jeff " <jfisher114@> wrote: > > > > 500 degree oven on a cookie sheet until the skins turn black. Should > I quarter and remove > > seeds first or stand the peppers on there base whole and clean them > after roasting? I've never > > tried the whole pepper approach. I'll report on this experiment. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2008 Report Share Posted November 10, 2008 Cool I love roasted peppers in my pizza sauce. Good idea to do onions at the same time, yum. Peace, Diane , " Jeff " <jfisher114 wrote: > > Worked quite well. Although is was a mess cleaning them out after roasting the whole > peppers. I think next time I'll roast them after quartering and cleaning. I roasted onions > and tomatoes at the same time. They were delicious with a surprising meaty taste. > > Quote Link to comment Share on other sites More sharing options...
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