Now is the time to enjoy perfectly roasted Peppers. When you master the ability to roast peppers at the campfire, you add a delicious element to your foods. You can add Roasted Peppers to burgers, top pizzas, serve with sausage, or more. But there are a few simple tricks to make sure you get the most out of your peppers, and here is how.
First, we want to handle the fire. Too little of a fire and you will end up completely cooking your peppers before they get nice and roasted. Too much fire and you will end up burning them to a crisp. You want a fire that is in control and a few inches away from the grate of your grill. I’d recommend not trying to roast peppers on a very new fire. Let the coals set, let the heat build up. This way the fire won’t shift and you’ll know what you’re working with.
Next we want to prepare the peppers. Remove the stem from the peppers and cut them in half, length wise. Now we want remove the insides. Get rid of the seeds and the membrane that holds them. Some people like to roast their peppers whole, but I find that the seeds can tart the peppers and I don’t want to do extra work with a hot pepper. You may need to cut the peppers again, some peppers are very fat and round, so you’ll need to make smaller pieces to ensure you have the surface area that you need, but usually cutting them in half is just enough.
Now that you have your fire and your peppers ready, it is time to roast. I think putting oil on your grate, over a fire, is wasteful and dangerous. Instead, oil your peppers. Use a nice oil, don’t just use the cheapest stuff you can get, vegetable or canola oil work fine. Once they are oiled, evenly, sprinkle a little bit of Kosher salt on them. The salt will help draw moisture out of the pepper giving you a firm but intensely sweet pepper.
Place the peppers down all on the same side first. I like to do the fleshy side first, then flip them. Time is a hard thing to tell you. You want to roast them until you develop a nice, black flesh on the peppers. Then flip them and roast a little bit longer.
Now, you cannot eat the black flesh on these peppers. But getting them clean of it can be a hassle. Instead of just letting them cool then getting to work on them, we can use their heat for our own good. Once you take the peppers off the fire, put them into a bowl and cover with plastic wrap. The heat of the peppers and the moisture from the peppers will create a layer under the black flesh of the peppers. Once they are cooled, you can easily just wipe the flesh away either with a towel, your hands, or even in water.
When you roast peppers over an open fire you create a world of flavor. These flavors are intense and delicious. You can use these peppers for many things like pizza, salads, sit them in oil, or add them to pasta. Unlocking the power of the peppers breathes life into all meals your prepare with them. You’ll probably be making your peppers like this for now on, even at home.