Not exact matches
Blacken the pepper either
over the direct flame on a
gas stove - top or broil it, turning it ever few minutes until it is scorched all
over.
If using fresh peppers, roast
over a
gas burner, on a hot grill fire, or on a foil - lined baking sheet under the broiler, turning with tongs, until
blackened or blistered all
over, 6 to 10 minutes.
Char chilies
over gas flame or in broiler until
blackened on all sides.
With a
gas burner on medium heat, set two jalapenos
over the rack and
blacken each side.
Char tortillas
over gas flame or directly on electric burner until
blackened in spots, turning with tongs.
Char bell pepper
over gas flame or in broiler until
blackened all
over.
Char bell peppers
over gas flame or in broiler until
blackened on all sides.
Char chiles
over gas flame or in broiler until
blackened on all sides.
If you are a lucky owner of a
gas hob, get yourself a pair of kitchen tongs, pierce the aubergine in a few places beforehand and hold it
over the naked flame, turning frequently until all sides are
blackened and the inside gets all mushy.