Charring Peppers On The Stove Top - The 7up Experience Blog at - 80899

The 7up Experience

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
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Charring or Roasting a Pepper
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Mar. 7, 2009 9:27 am
Hey there, I just tried this with red peppers and my gas cooktop. Mine are sitting covered with plastic wrap. I will have to try it with hot peppers.
Mar. 7, 2009 12:20 pm
I've been wondering about doing this with an electric stovetop. I've read/heard about using gas burners, but never an electric so hadn't gotten up the nerve to try with mine...was afraid that I'd somehow mess up the element. Thanks for the info...I'm going to do it!!
Mar. 8, 2009 7:34 am
Glad to here. It's really simple. Every couple of days I make my dad's hot sauce recipe for my hubby. The only time I ever messed up a burner was when I was mixing something in a plastic bowl after I turned off the burner and was smelling the plastic. Talk about smelling that---yuck.
Mar. 9, 2009 10:58 am
I use the stove top myself (though I have a gas stove). Seems doing it on the burner itself would be a bit of unnecessary trouble however. I strategically slice and seed the pepper such that it can be "unrolled" to lay flat if squooshed down exposing all sides at once to the heat. I crank up the burner (could be either electric or gas here) to a medium high heat at least with a wide flat bottomed frying pan on it - empty until nice an hot. I lay my pepper skin side down then put a heavy stockpot on top to hold the pepper flat and forget about it. It sizzles and chars in no time. No mess.
Mar. 9, 2009 11:39 am
Definitely a good way to char chiles. However, if it is nice outside, I prefer to go out on the deck and char them on my gas grill--pierce the chiles, toss them on the grill on high heat and let them go. I toss them in a paper bag and let them steam in there a while. Good for whatever kind of chiles, but my favorite for this method is the Anaheim types!
Mar. 9, 2009 12:11 pm
WOW both really good comments Jeff and Princetonmom. Now I hadn't even thought about rolling out the pepper and sticking it under a pan on the burner....I will try thanks.
Mar. 10, 2009 7:30 am
Let me tell you, the way to char a pepper is on a George Foreman grill! When I make homemade hot sauce, I grill the peppers and the tomatoes and they are perfect, every time! Easy to get out, use, and clean up in minimum time!
Mar. 10, 2009 11:04 am
I have a better idea instead of poking the peppers with Jalapenos with a fork. What you can do is ise some tongs like you use for cooking hot dogs to flip the Jalapenos. I think that might help with keeping the juices inside the Jalapeno so they don't come off all messy from juices leaking out on yer stove top. I tryed cooking some Jalapenos on a BBQ and they turned out nice. I didn't try one, beings I am not too much of a SPICY foods person, but my dad sure liked them. So I might try the tongs, like I said, and or also trying also a BBQ if you have one. Good luck on yer future recipes!! - Zack L
Mar. 10, 2009 11:06 am
oops... darn them typos!! I meant 'use' some tongs... not ise
Mar. 10, 2009 7:38 pm
Hey there plw. the George Foreman grill sounds like the way to go. Thanks for the suggestion.
Mar. 12, 2009 1:21 am
My dad chars red peppers with his blow torch! He sits at the edge of the garage with the door open and does it that way. It works great!
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I'm an active mom of 4 and married the love of my life. I'm a full~time certified care giver, part~time food blogger @ , avid & obsessed novice photographer. I love allrecipes and pretty much an addict. I'm also a new member to Banana Belt Photography Club that's local to my community, and an Allrecipes Allstar Brand Ambassador. And have stamped allrecipes on me for life. The site has opened up my eyes to so much more then just recipes. I'm proud to be a member of this site and my love, passion & learning other recipes from other valued members has really broaden my horizens.
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Funny but true: Cooking traditions men sit in the recliner and women in the My family is always in the kitchen. My sister and her family, my parents and my family celebrate Christmas in January. Due to distance and work related jobs. Every year we plan what we are having ahead of time. Our tradition is usually food we've had abroad growing up overseas. Normally with Asia influences. It's always a special treat when we normally don't make the dishes often throughout the year.
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Unknown to me when I came up with a chicken and dumpling recipe of my own, my father was floored & delighted and told me it tasted just like his mother's.......My mom dropped her jaw because it was better then her's. It's a staple with my husband and kids.
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I had found a recipe for a Pretzel Pie(like Pecan Pie), thought it looked good and I didn't follow the recipe when it said unsalted pretzels. I just grabbed the normal stuff with the salt on it, made the pie, and my dad and husband were painting with thrist. And making weird pickle sour expressions, when I realized the pie was over salted. Oopppss! I never made it again.
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