Char sweet frying
pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape.
Roast tomatoes and Anaheim
peppers over open flame until skins are entirely blackened.
How - to: Char
peppers over an open flame until skins are black; peel, halve, and de-seed.
Roast poblano
pepper over an open flame on gas stove until charred all around.
Not exact matches
Place the red bell
peppers, one at a time,
over the
open flame of a gas burner, using tongs to carefully grasp stems and turn
peppers to get an even char, about 3 - 4 minutes per
pepper.
The main change I made, was to roast the red bell
peppers using my new favorite technique of roasting
over the
open flame of one of my stove's gas burners.
While the soup simmers, hold the whole bell
pepper with metal tongs
over an
open flame on the stovetop.
Over an
open flame, or beneath a broiler, char the
peppers on all sides.
Char red bell
pepper,
over the
open flame of a gas burner, use tongs to carefully grasp stem and turn
pepper to get an even char, about 3 - 5 minutes.