Basic Grilled Peppers

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While you wait for your grill to die down and be ready for that great steak, you can throw on red, green, ancho, Anaheim, or poblano peppers to char.

Char them until they are black and crackly all over.

Remove them from grill and place in a paper bag to steam for 10 – 15 minutes.

Peel away the charred skin, or scrape off with a fork or butter knife.

Cut off tops and remove seeds.

Do not rinse.

Slice into stripes and marinate in olive oil and fresh ground black pepper for 30 minutes.

You can skewer chunks and cook along with your other food. Cook over medium-hot fire turning often until brown and tender. If using wooden skewers, remember to soak in water first.

 

 

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