To roast peppers

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Roast peppers over gas burner, under broiler, or immerse in hot oil, turning until pepper's skin is blistered and charred on all sides.

Place in plastic bag, close and let steam 15 minutes. Under running water, remove skin from pepper. Slit pepper to open; wash out seeds and remove veins.

Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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