How to Roast Peppers
- Details
- Published on April 04 2011
- Written by David Blackburn (All Rights Reserved)
We roast peppers and peel them for canning either on an open flame or in the oven based on the quantity.
When working with hot peppers, it's best to wear plastic or rubber gloves. Never touch any part of your body or anyone else with the gloves or your hands before thouroughly washing them!
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| Roast any type of pepper over the stove turning every 5 minutes until blackened. For large quantities, roast in the oven at 450° F for 45 minutes, turning once. Place in brown paper sack and seal to steam until cool at least 45 minutes. |
Skin will be very loose. Peel, remove core and seeds. | If desired, mix peppers, mustard (dinner recipe only), olive oil and lemon juice (canning recipe only) on high speed in food processor until smooth. |
Please see our Canning Peppers Recipe Page.
