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  Roasted Peppers



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Fresh peppers, hot or sweet, washed and dried

Gas burner
Turn the burner to medium-high and use long, heatproof tongs to rotate the pepper over the flame until completely charred.
Oven broiler
Preheat the broiler to high and place the rack 6 inches below the heat source.
Place peppers in one layer on sheet pan and cook until one side is charred.
Turn as needed to char all sides.
Preheat the grill on high and place the peppers over direct heat. Turn as needed to char all sides.

When peppers are charred, place them in a covered bowl until completely cooled and wet from the steam.
Rub charred skins off peppers with hands—for best results and flavor, do not rinse the peppers.
Use immediately or store covered in refrigerator for up to a week.

Copyright © 2019 Stefanie Samara Hamblen