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Roasting Peppers

Grandpas Grub
Grandpas Grub Posts: 14,226
edited November -0001 in EggHead Forum
 
For those of you that roast peppers...

I have been making some dishes that have turned out darn good. I have been using Aneheim, Serrano, Jalapeno and some Polbano. I put the peppers in a blender and make a pepper type paste and add to the foods.

I am wondering what different flavor would be if the peppers are roasted and do you normally roast these type peppers when using them?

GG
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Comments

  • AZRP
    AZRP Posts: 10,116
    Roasted peppers taste much better than raw ones. -RP
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    The difference in taste can be hard to explain. Smokey. Some might say that it's a sweeter flavor. I'd say just give it a try. Yes, any fresh pepper (chile or sweet) can be roasted. Aside from flavor, there's a textural difference, both in the flesh, and in the fact that the skin is gone. This would have a big effect in the texture of your paste.

    Peppers could be roasted on a grid/spider combo, or just right down on the coals. Some people give them a light coating of oil, but it's not necessary (I wonder if this is primarily done when truly roasting (indirect) as opposed to direct heat application. Roast them until they're black and blistery on all sides. Put them in a bowl and cover with saran wrap for a few minutes to steam any stubborn bits of skin loose. The skin should wipe right off. Open them up and remove the seeds. Some people rinse the remaining bits of skin and seeds off, other swear against rinsing.
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  • Bacchus
    Bacchus Posts: 6,019
    I normally roast them. Not sure about that altering the flavor, could be, but it definately alters the texture which is my reason for doing it. Alot of folks steep them in a paper bag after roasting to soften the skin for removal, but I just char the crap out of them then run them under cold water while pulling of the skin.

    For an awesome dip or sandwhich spead, add roasted onions and cream cheese to the blender/food processor.
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  • troutman
    troutman Posts: 498
    I've roasted all of those and more. The flavor is much better, although I seldom roast jalapenos any more. I like them raw, seeded, stemmed and de-veigned.

    I especially like roasted poblanos or serranos in a pot of beans.

    I've never tried the blender, will have to do that this year when my peppers come in again.

    Edit: My opinion, after reading Ben's above, is never, ever, don't ever rinse a pepper after roasting. Ever. Never. Just my opinion.
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  • Dave in So Cal
    Dave in So Cal Posts: 603
    In my experience, roasting tempers the heat a bit on your hot peppers. It also gives some sweetness and smokiness as roasting will do with tomatoes.

    I would follow Ben's method with or without rinsing. Sometimes it is kind of fun to see bits of the black skin in your salsa, paste, or whatever you use them for.

    Let us know how they turn out.
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    All-grilled salsa is good. Grilled tomatos, grilled peppers, grilled onions. mmmmmm.
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  • AZRP
    AZRP Posts: 10,116
    If you think about it peppers have one flavor fresh, another roasted, and a completely different one when dried and re-hydrated. -RP
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  • BENTE
    BENTE Posts: 8,337
    just take the grate out and throw them on the fire makes them really easy to peel

    101_0389.jpg

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Interesting thought about the different flavors, thanks.

    I am not looking for a heavy smoke flavor in the peppers (or the cooks I want to add the peppers to).

    Looks like time to try some different things.

    Putting the fresh peppers in a blender eliminates any texture of the pepper skin. Also, the cooks I am thinking about usually involve a long simmer.

    GG
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Time to have an XL.

    GG
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  • AZRP
    AZRP Posts: 10,116
    I like to roast some peppers, shallots, garlic, and tomatillos then process them with some olive oil to make a pasta sauce. -RP

    IMG_1218Small.jpg
    IMG_1221Small.jpg
    IMG_1222Small.jpg
    IMG_1223Small.jpg
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Do you think it makes any difference on how the peppers are roasted. Thinking of using a weed burner rather than over lump.

    GG
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  • AZRP
    AZRP Posts: 10,116
    A weed burner would be like the commercial roasters they use at our farmers market, the high heat tends to turn the skin into tiny charred flakes instead loose charred skin that is easy to remove. I'd say just give it a try and see how you like it. -RP
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Thanks, I think I will do it over lump.

    Kent
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  • eenie meenie
    eenie meenie Posts: 4,394
    GG, In general I prefer roasted peppers, especially for southwestern / Mexican cooking. It brings out a much more complex flavor (hope I don't sound like a sommelier). However, I do some asian cooking and am more likely to use the peppers raw or to saute them for those recipes.

    IMG_1586.jpg

    The XLG comes in handy for this. :laugh:
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Thanks Rebecca, that helps with what I am working on.

    Kent
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  • Dave in So Cal
    Dave in So Cal Posts: 603
    Don't forget about the roasted garlic. Mmmmm.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    GG,

    Before I had my Egg and now if I only have 1 or 2 peppers to roast, I would lay them on a gas burner that was turned on High. Turn frequently with tongs until it's thoroughly blackened. Worked pretty good (that is, if you have a gas stove).
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Electric here now, but that will change at some point in time. I do have a single burner gas emergency stove. This run I think I will use the large and put the grid very close to the lump.

    Thanks, Kent
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    You will LOVE the taste/texture of roasted peppers!
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  • Clay Q
    Clay Q Posts: 4,486
    Verrrrry nice.

    Going to buy some peppas and roast'em for focaccia toppings. Thanks for the tip and photo's on roasting.
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