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How To
Roasting Peppers
Fresh peppers can be roasted directly on a gas burner (i.e. grill) or under the broiler. If
you use the broiler you’ll need to turn the peppers periodically to get them evenly
blackened. Cook until charred all over and then transfer to a plastic bag to sweat. Seal
the bag and let steam 10 minutes or longer. Remove blackened skins with fingertips. Do
not place under running water to peel or you will lose flavor as the oils wash off.
Handling Hot Peppers
I’d use gloves for anything with a Scoville rating of over 3,500 (i.e. anything spicier than
a jalapeño). I used gloves when seeding and deribbing a Serrano, but not when I was
mixing things later, and I noticed a slight burning sensation on my fingers about an hour
later. If it gets really hot, make a mild bleach solution and rinse with that (since bleach is
basic, and capsaicin is acidic they neutralize each other). You could probably also do
something similar with baking soda.
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