Ready for broiling
Roasting peppers seems easy. Until you have half the skin stuck to your fingers like wet paper and the other half still on the pepper, stubbornly refusing to separate. If you’re dealing with that specific frustration, you may have forgotten one important step.
Broiled pasilla peppers
Let’s start at the beginning. To get a good char, you can do one of two things. You can place your peppers on a baking sheet lined with foil, drizzle them with olive oil and place them under the broiler, turning once until brown on all sides. Takes about 15 minutes. You can also drizzle with olive oil and turn directly over a gas flame until all sides are blackened and your peppers look like they do above. However you choose to roast, you’re now ready for the special step.
It comes down to foil. Place your hot, charred peppers in a bowl and cover tightly with foil. If you broiled your peppers, use the same foil that you used to line your baking sheet. Cover tightly and let steam until the peppers cool, at least 30 minutes.
Steaming creates little pockets of air between the burnt skin and pepper flesh. No need to tug or tear to separate skin from sweet, soft pepper.
All you have to do is rip the skin and your peppers will peel easily. I warn you- it’s as addictive as peeling easy-to-peel nail polish.
I’m stuffing these spicy pasilla peppers with grilled corn and pepper jack cheese and serving them with roasted salsa and sour cream. I’ll slice any leftovers for spicing up avocado toast. How will you eat yours?
xx Sarah