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So this is interesting - I think both you and Qworg above are sharing something that is news to me... so when y'all roast peppers, you are just trying to put a

So this is interesting - I think both you and Qworg above are sharing something that is news to me... so when y'all roast peppers, you are just trying to put a char on the outside, but you are leaving the inside not fully cooked and/or still "al dente"?

jofer 4y ago
Ideally, yes, but the pepper still winds up fully cooked, it's just that it's not mush. You want to blister the skin so it peels off easily. That's the main goal, but a lot of flavor comes out of caramelizing / charring things during the process, as well. If you cook things too much, the entire pepper just turns to mush. Heating things up enough to blister the skin means that the inside is steamed in the process. You want to get it so that it's cooked, but will still hold up enough to be peeled and sliced.
- mbg721 4y ago
  In the recipes I've seen, if you're charring the skins under an oven broiler or on a grill, you can then put them in a bowl and cover them, to let them finish steaming and make the skin easier to peel off.
  - ianai 4y ago
    Freezing them after sitting in the bag long enough to cool really separates the skin from the edible bits well, too. Wear gloves, of course.
SamBam 4y ago
Indeed, even an Italian red pepper salad is best done directly on a grill or the flames of the burner, and not in an oven or anything.
dendrite9 4y ago
You might think about like the difference between broiling and baking. There are roasted pepper dishes where the peppers are cooked through during the roasting, but that's not what this is.
rootw0rm 4y ago
the skin on chiles is pretty thick and unpleasant (waxy, hard, flavorless). ideally you want to blacken the hell out of the chile exterior. depending on recipe you either peel the chiles at that point or just use them as-is.
blindstitch 4y ago
I broil Anaheims (a milder cultivar of the same species) about once a week to make green chile Beyond burgers. I poke a few slits in each pepper, broil them 5 minutes to a side about three inches from the flame, and seal them in a takeout container for a few minutes before skinning. To skin them, I cut around the stem and remove the seedy core, then split the pepper in half with a lengthwise cut. After laying flat the skins should peel off very easily. Cooking them perfectly is a balancing act of distance to the flame and the cooking time. I always use the broiler on the highest setting. It takes a few iterations with every new oven for me to dial in the exact timing and distance. Ideally you want to char the outside, while retaining the "structure" of the pepper flesh - not too mushy, but still a little toughness. It doesn't nearly compare to the complexity of a real hatch pepper, but being 3000 miles from Hatch NM, I'll take it!

jofer 4y ago

Ideally, yes, but the pepper still winds up fully cooked, it's just that it's not mush. You want to blister the skin so it peels off easily. That's the main goal, but a lot of flavor comes out of caramelizing / charring things during the process, as well. If you cook things too much, the entire pepper just turns to mush. Heating things up enough to blister the skin means that the inside is steamed in the process. You want to get it so that it's cooked, but will still hold up enough to be peeled and sliced.

mbg721 4y ago
In the recipes I've seen, if you're charring the skins under an oven broiler or on a grill, you can then put them in a bowl and cover them, to let them finish steaming and make the skin easier to peel off.
- ianai 4y ago
  Freezing them after sitting in the bag long enough to cool really separates the skin from the edible bits well, too. Wear gloves, of course.

SamBam 4y ago

Indeed, even an Italian red pepper salad is best done directly on a grill or the flames of the burner, and not in an oven or anything.

dendrite9 4y ago

You might think about like the difference between broiling and baking. There are roasted pepper dishes where the peppers are cooked through during the roasting, but that's not what this is.

rootw0rm 4y ago

the skin on chiles is pretty thick and unpleasant (waxy, hard, flavorless). ideally you want to blacken the hell out of the chile exterior. depending on recipe you either peel the chiles at that point or just use them as-is.

blindstitch 4y ago

I broil Anaheims (a milder cultivar of the same species) about once a week to make green chile Beyond burgers. I poke a few slits in each pepper, broil them 5 minutes to a side about three inches from the flame, and seal them in a takeout container for a few minutes before skinning. To skin them, I cut around the stem and remove the seedy core, then split the pepper in half with a lengthwise cut. After laying flat the skins should peel off very easily. Cooking them perfectly is a balancing act of distance to the flame and the cooking time. I always use the broiler on the highest setting. It takes a few iterations with every new oven for me to dial in the exact timing and distance. Ideally you want to char the outside, while retaining the "structure" of the pepper flesh - not too mushy, but still a little toughness. It doesn't nearly compare to the complexity of a real hatch pepper, but being 3000 miles from Hatch NM, I'll take it!