Roasting peppers is easy, and it's a great way to extend the use of peppers grown in your garden or bought at the market. To roast peppers, you'll need a gas stove or other open flame, tongs, a bowl, plastic wrap, a paring knife and a cutting board. In this tutorial, I'm roasting pimento peppers to use in Pimento Cheese, but you can also roast bell peppers, poblanos, serranos, jalapenos and other larger peppers. This method can also be adapted to roast tomatoes or tomatillos.
I am using a special mesh grill that fits over a burner; it's available online at the Santa Fe School of Cooking, but if the peppers are big enough, you can roast them right on top of your stove's grates, or improvise with a metal cooling rack placed directly over the flame.
The first step is to place the washed peppers over an open flame. Make sure the flames are actually coming in contact with the peppers themselves, and move them around so they all get equal time over the flames.
