How to Roast, Peel, and Deseed Peppers on the Stovetop
Photo by Chelsea Kyle, and Katherine Sacks1/5Char It
Place the peppers directly on the burner of a gas stove turned to high heat. (Alternatively, place them on the rack of a very hot grill.) The peppers will immediately start to blister, pop and smoke, and a roasty aroma will fill the air. (Note: This technique works with all varieties of fresh peppers and chiles, including poblanos, banana peppers, and bell peppers.)
Photo by Chelsea Kyle, and Katherine Sacks2/5Flip It
When one side of the pepper is charred completely (about 5 minutes), turn it with tongs and start charring another side. Repeat until the entire pepper is blackened and charred.
Photo by Chelsea Kyle, and Katherine Sacks3/5Steam It
Remove the blistered-and-charred pepper from the fire, place it in a bowl, and cover with a kitchen towel. This captures steam, which helps loosen the charred skins from the flesh.
Photo by Chelsea Kyle, and Katherine Sacks4/5Clean It
When the pepper is cool (10 to 15 minutes), remove it from the bowl and place it on a cutting board. Gently hold the pepper at the stem end and use a paring knife to scrape the skin from the flesh. Repeat on all sides.
Photo by Chelsea Kyle, and Katherine Sacks5/5Stem It
Use a chef's knife to cut off the top of the pepper, then use a paring knife to remove any remaining seeds inside. (Alternatively, you can use the paring knife to remove the stem and seeds all at once.) Briefly rinse the pepper under cool water to remove any remaining seeds or bits of skin. Your pepper is now ready for anything—leave it whole and stuff it with grains and vegetables, or slice it and make rajas al a crema.
