i feel like it's a faux pas to comment about something i saw in a preview of a subscriber newsletter when i'm not a subscriber but...i'm going to do it anyway, just this once! because i love roasting peppers. however, if i had to turn on the oven/broiler every time and be rotating them and wasting foil and whatever, i would hate it. but i'm 99% sure you have a gas stove like me. i just put them right on the flame of the burner, and turn with tongs. (metal heat safe tongs, please! don't put plastic into an open flame.) it doesn't take much time* and you can get them completely blackened so you can remove all the skin easily (just remove to a tupperware, ziploc bag, or bowl with lid or saran wrap once done and let steam for ten minutes once blackened), or if you just want a few char marks, you can go that route too and skip the steaming and peeling. i do that for tomatillos sometimes.
if you go the stovetop route, i try to keep it in mind when buying peppers - i aim for ones that are a good size (too small and you will have to hold it there with tongs, larger ones you can balance on the burner which is a much more pleasant experience) and not too gnarled or weirdly shaped so you can easily get an even char. black is good, if you start seeing any white ash you've gone too far and will be burning through the flesh.
happy roasting!
*the only time it takes me ages is when my ten pounds of hatch chiles come in the mail each summer. that is a very long and tiresome project but totally worth it. when i do tons of peppers, i use a dustbuster to suck up all the black flecks all over the stovetop at the end. if you try to chase around weightless little pepper skins with a sponge or a paper towel you might lose your mind.
i feel like it's a faux pas to comment about something i saw in a preview of a subscriber newsletter when i'm not a subscriber but...i'm going to do it anyway, just this once! because i love roasting peppers. however, if i had to turn on the oven/broiler every time and be rotating them and wasting foil and whatever, i would hate it. but i'm 99% sure you have a gas stove like me. i just put them right on the flame of the burner, and turn with tongs. (metal heat safe tongs, please! don't put plastic into an open flame.) it doesn't take much time* and you can get them completely blackened so you can remove all the skin easily (just remove to a tupperware, ziploc bag, or bowl with lid or saran wrap once done and let steam for ten minutes once blackened), or if you just want a few char marks, you can go that route too and skip the steaming and peeling. i do that for tomatillos sometimes.
if you go the stovetop route, i try to keep it in mind when buying peppers - i aim for ones that are a good size (too small and you will have to hold it there with tongs, larger ones you can balance on the burner which is a much more pleasant experience) and not too gnarled or weirdly shaped so you can easily get an even char. black is good, if you start seeing any white ash you've gone too far and will be burning through the flesh.
happy roasting!
*the only time it takes me ages is when my ten pounds of hatch chiles come in the mail each summer. that is a very long and tiresome project but totally worth it. when i do tons of peppers, i use a dustbuster to suck up all the black flecks all over the stovetop at the end. if you try to chase around weightless little pepper skins with a sponge or a paper towel you might lose your mind.
The shrimp rolls look divine. I definitely want to make those this summer.