These were juicy, flavorful, and I didn't feel guilty eating one
whole pepper by myself!
Alternatively, turn on the broiler and
place whole peppers on a foil - covered tray under the broiler.
I dry a
few whole peppers each fall and have them handy for crumbling in to a simmering pan when it needs a touch of heat.
Truth to tell, drying food in a dehydrator or in your oven on the lowest setting would probably be more efficient for
drying whole peppers and fruits.
Once they are roasted, you just grab them by the stem, pop
the whole pepper in your mouth, and bite it off at the stem.
If you are roasting the peppers under the broiler, be very careful not to burn out
the whole peppers as broilers are too powerful and quick.
(If you are going to roast fresh peppers instead of using roasted peppers in a jar) Broil
the whole peppers in the oven, turning once, until they are charred.
Dice chipotle peppers - you definitely won't want to get
a whole pepper in your taco!
When
the whole pepper is charred and blistered, remove from oven and place in a bowl and cover (a large plate works well).
Just pop
the whole peppers under the broiler until they're lightly charred and let them cool for a few minutes.
He put
the whole pepper in his mouth and chewed slowly.
Awesome soup, particularly
the whole peppers!
Rub olive oil into
the whole peppers, place in an oiled roasting tin and roast until well charred.
I added to the water: salt,
whole pepper, lots of garlic and bay leaves.
Whole peppers are around 25 - 50 calories each.
Just pop
the whole peppers under the broiler until they're lightly charred and let them cool for a few minutes.
The puree is much easier to use than
the whole peppers in sauce, which means I reach for the jar nearly every day.