Charring Peppers on the Stove Top
Mar. 6, 2009 7:59 pm
Updated: Mar. 12, 2009 1:21 am
My father and Mother showed me this way of Charring, Roasting, or even in side grilling a Jalapeno pepper on an Electric stove top with ease. Now when doing this, there is no need to use a broiler method. Nor do you have to steam cool the jalapeno peppers to peel the skins. I like this method, and I'd rather add the charred skin to a dish or recipe for the robust flavor. Plus it adds a little bit of color. I've never caught my stove top burner on fire either. But keep in mind that you don't leave the jalapenos un-attended.
Poke jalapeno(s) with a fork, place the pepper(s) on a medium to med-high electric stove top burner, using the fork to turn the peppers as the skin crackles and chars (burn basically) all over until the jalapeno is to your desired look. Some people like the skins totally black, some like the peppers with minimal charring marks. Remove from burner and cool. Then follow dish or recipe to specifications. You don't have to place peppers in a bowl and wrap with plastic wrap to steam cool the skins off. Peppers will still tender crisp and not cooked and soggy.
This is a simple technique. One that I've been doing for more then, hmmmm 20 years. I hope that when reading this, others will look at some of their recipes with jalapenos or any other peppers and see how simple and quick this can be, and possible take time off prep-ing.
Charring Stove Top Method
Charring or Roasting a Pepper