Posted by: Maria Lichty
Editor’s Note: Maria Lichty, creator of the Two Peas and Their Pod culinary blog, has partnered with Thermador to contribute blog posts on an ongoing basis. Lichty, based out of Salt Lake City, recently finished a complete kitchen remodel, and replaced her former appliances with Thermador.
Every summer we buy a big box of peppers at the farmers market. We like to get an assortment of colors — red, orange, yellow, green and purple. We keep a few peppers out to enjoy, but we roast the rest of the peppers and freeze them. We’ve roasted peppers in the oven and on the grill, but our new favorite way is to grill the peppers on our Thermador Gas Rangetop. The Star burners roast the peppers in no time. You can roast one or two peppers at a time using the star burners. Josh turned on all six burners at once and was roasting peppers like crazy, but I was worried about fire safety, so I made him tone it down:)
To roast the peppers, we placed the peppers directly on the star flame. We let each side get black and then turned the peppers with long handled tongs. Once the peppers are completely black and charred, we placed them in a brown paper bag to let them steam. This makes the peppers easier to peel. Once the peppers cool, we peeled them and removed the seeds. We like to place the peppers in Ziploc bags to freeze so we can enjoy roasted peppers all year long. We love using roasted peppers for pizza toppings, sauces, hummus, dips and in salads.
—Turn the burner’s heat up to high and place the peppers directly over the flame.
—Let them cook, until blackened and charred, turning every couple of minutes with tongs to burn each part of the pepper.
—Once the peppers are black and charred, place the peppers in a brown paper bag to steam. When cooled, peel the peppers and remove the seeds.