1Pepper(or as many as you like; any color or variety)
Instructions
Preheat the grill to medium-high or high heat.
Place the peppers on the grill. Cook until the bottom of the peppers starts to blacken and blister, anywhere from 1 to 4 minutes. Then, turn the peppers about 1/4turn, and allow the side now facing the fire to blacken and blister. Continue until the entire pepper is dark and the skin has blistered.
Place the peppers in a bowl and cover with plastic wrap or a dishtowel for about 10 minutes. Remove the cover (or let it sit longer, if you’re not in a hurry). Once cool enough to handle, peel off the skin, and split open the pepper to remove the stem, seeds, and membranes.
Slice or dice the peppers according to how you want to use them.
Notes
What Kind of Peppers to RoastAny color pepper works: red, orange, yellow, green, purple, striped, whatever. And you can do as many as you like as once, as long as they all can be exposed to the heat source. The timing is for bell peppers, but you can absolutely use this same technique for smaller hot peppers, it just might not take quite as long.