Slowly rotate the peppers as they begin to char. You want them to get nice and blackened all over. The timing will depend on how hot your grill gets, but I usually rotate mine every 2-3 minutes.
Once they are nice and black all over, take them off the grill and put them immediately into a ziplock bag. You are going to allow them to "sweat" in the bag for about 15-20 minutes.
Start peeling off the blackened skin. It will just slide right off. Be sure to never rinse or wash the pepper in water. The water will wash away all that good smoky flavor.
Once you've cleaned off all the skin (don't worry if there are still small bits of skin left), cut open the pepper to clean out all the seeds, ribs and stems. You'll be left with beautiful, delicious, pieces of roasted red pepper.
- You can leave them whole for sandwiches, hamburgers etc...
- You can dice them up and add them to pasta salad, potato salad, tuna salad etc...
- You can Julienne them for pasta dishes, taco's or fajitas.
- You can add them to soups, stews or casseroles.
- You can freeze them for later use. This is also a great way to preserve peppers from your garden.