While I normally roast peppers following the traditional method (in the oven) or on the grill, sometimes I get lazy and simply throw them directly on the gas stove like I'm a Spanish grandma. Here's how you do it:
- Turn the burner's heat up to high, and place the peppers over the flame.
- Let them cook until blackened and charred, turning every couple of minutes to burn each part of the pepper, rearranging the pepper over the flame for an even char.
- The rest of the procedure is the same: once charred, place the peppers in a plastic-wrap-covered bowl or brown paper bag to steam. When cooled, peel, slice, and use.
Photo: Nicole Perry