What's a foolproof way of roasting peppers?

I'm going to attempt some tapas tomorrow for a party, and I want to roast my own peppers for one of the recipes rather than buying them in a jar. But I have terrible memories of the last time I tried skinning roasted peppers - they were just really fiddly and slimey and kept falling apart, and there seemed to be hardly any flesh left once the skin was gone.



Someone, please give me an idiot's guide!What's a foolproof way of roasting peppers?
Put them under your broiler until the skin is charred, place in a ziplock bag until it's cooled, then you should be able to slip the skins right off...if you dont char the skin it won't come off, you need them to have blisters where the skin has pulled away from the meat of the pepper and you have to let them cool thoroughly because the heat steams the skin off...good luck!
1) Place the peppers in a baking tray and drizzle olive oil and season with salt and pepper....make sure they're not touching each other. Roast in a pre-heated oven at 100 C for one and a half hours.





2) Gas burner...keep the fire on low and place one pepper at a time on it and slowly keep turning it over with tongs (or if you have asbestos fingers, with your hands) or forks, till the skin is burnished.What's a foolproof way of roasting peppers?
Try this link ?

http://www.ehow.com/how_13875_roast-pepp…
You’re right in season, as bell peppers, are the tastiest and most plentiful in August and September, and even better -- because they’re so fresh -- they’ll peel easier! There are a few ways to roast bell peppers but they all take some effort that’s totally worth it as there is no comparison to the ones in the jar that are water-logged and tasteless and hardly roasted at all.



The secret is to make sure you blacken the peppers enough when roasting, so that they become sweeter and richer and not too much that they become bitter.



For your tapas party, I’d figure on roasting at least 6 peppers even though I’m not sure how many people you’re inviting, or how you’re using them. This will make around 5 cups. Or, add a few more since you have the broiler going, and you’ll have plenty for future get-togethers. For the tapas party, you can even wrap a roasted pepper strip around a slice of Spanish olive and a piece of Manchego cheese! Yum!



I have been roasting peppers since my grandmother from Italy taught me as a little girl. Here’s a time-honored method that never fails:



1. Put a tablespoon or so of olive oil in your hands and rub your palms and fingers with the oil. Then, massage the washed and dried (red or orange) peppers, covering them all over with the oil. Your fingers feel nice against the peppers like touching the smoothness of baby’s little bottom. Moisturizing for your hands, too – very spa-like.



2. Place the peppers onto a non-stick baking pan (with low sides) in a 450? oven. Cook for 15 minutes and turn each pepper, repeating the turns every 15 minutes or so until the peppers are blistered everywhere and black in many places. (You can rush this and do it under the broiler but slow roasting gives the best tasting results as they cook evenly inside as well as outside. )



3. Using a pair of tongs, gently transfer the peppers to a clean brown paper bag and close the bag. Let them sit for about 30 minutes until cool enough to handle.



4. Split the bag open and peel the peppers one by one. Pull the stems and remove the tops of the peppers, discarding the woody green ends and the chunky hive of seeds. Use a little water to remove the seeds from your hands if they seem to be sticking to your skin. Peeling is the hardest part of this preparation, but it will go faster if you use the time think about future plans, or call someone on the phone since you certainly can’t text at the moment!



5. Place peppers on a cutting board and use a sharp knife to cut them in half lengthwise. Open the pepper flat, picking off any itinerant seeds.



6. Cut the pepper into ?-inch or smaller strips. (You may have a few straggly seeds around; just grab them and discard. Place the peppers in a glass or plastic container with a lid.)



7. Before storing them in the fridge though, add enough Spanish or Italian olive oil just to cover the peppers. Sprinkle with a few shakes of salt and pepper and a few drops of balsamic vinegar. (You can also add finely minced garlic.)



8. The peppers will be fresh for up to three weeks and you can pull them out and add them to so many recipes from putting them onto sliced crusty bread to topping with pizzas, adding to salads, or pureeing them and making them into a roasted red pepper sauce for pasta!



And here’s another of my grandmother’s secrets: mix in ? teaspoon or so of sugar if the peppers seem a little bitter.



Gail Greco

Chef/Editor Carefree Cooking Magazine, www.teflon.comWhat's a foolproof way of roasting peppers?
You'll Need:

Salt And Olive Oil



Cut the peppers into quarters lengthways and remove seeds and white bits.

Rub with olive oil and a little salt and place skin down on a baking tray. Roast for 20 mins in a 190oC oven.



Turn the peppers skin up and place under a very hot grill. Grill until skins are just blistered and blackened. (Use Tongs And Be VERY CAREFUL)



Place hot peppers into a bowl and cover with clingfilm. Leave to cool.

Peel peppers, discarding skin.



Suggested uses:



Marinate in lemon, garlic and olive oil for an antipasto



Add to sandwiches. The moistness of the peppers means mayo or butter isn’t necessary.

Blitz with buttermilk and a little cayenne to create a vibrant sauce.

Tossed through pasta.



Or my current favourite use: with puy lentils, deseeded tomatoes, roasted aubergine, parsley and a balsalmic/olive oil dressing.

raclette