Most people make these beauties in the oven. I discovered that the ridged streak pan works just as well and avoid heating up the house with the oven heat. Just place them on the pan and allow them to burn. Turn over gently, trying not to break them. When finished put in deep dish to cool. Peel the black skin. Gently break and pull the stem and seeks. Reserve the liquid inside the red peppers, the flavor is glorious and to be used with whatever you are cooking.


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Categories: Metro Gourmet

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