Roasting a Red Pepper

Roasted red peppers bring a complex texture and taste to any dish, from sandwiches to hummus. The ease and convenience of buying bottled, pre-made roasted red peppers is tempting, but doing it at home saves money and gives a tiny sense of accomplishment. Who doesn't love playing with fire a bit? 

• Before you start, prepare a bowl with cling wrap, as you'll need it quickly after the pepper is roasted.
• If you have a gas stove, you can roast the pepper directly on the range. If an open flame is not to your liking, you can roast them in the oven.
• With either method, use tongs to make sure all sides of the pepper are equally heated. On a gas range, turn it up to high and blacken all sides.
• When it is blackened, transfer the pepper to the bowl and cover it. The steam helps loosen the skin. Do not lift the cling wrap and let steam escape.
• The pepper will be cool enough to handle in 15-20 minutes. 
• Cut a small slit by the stem and remove it. 
• To peel the skin, lay the pepper on a cutting board and begin peeling. An easy way to do that is by rubbing the skin with your thumb.
• Slice the pepper, using the ribs as a guide line. To remove any remaining membrane and seeds, use a small teaspoon and scrape the inside.