How to Char Pimentos
Many chefs and amateur cooks enjoy the unique taste and texture of charred pimentos. This sweet variety of the capsicum pepper can be enjoyed alone or as part of a more extensive dish. Fortunately, charring pimentos is a simple process that usually takes only a few minutes. Does this Spark an idea?
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Instructions
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Wash your pimentos thoroughly before charring them. Cold water helps keep the peppers crisp and fresh, and it is effective at removing the pesticides that can be found on vegetables. Use a paper towel to pat the peppers dry after you wash them.
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Grill your peppers if you wish to create a delicate, even flavor in the charred pimentos. Many professional chefs prefer the flavors that are created by using a grill to char their pimentos. To ensure a full flavor, cut the peppers into strips about a half-inch wide. Place these strips on a hot grill and turn them regularly to ensure a rich golden finish.
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Set up a metal rack over an open fire if you prefer a more traditional style of charred pimento. The fire can be kindled from charcoal, brush, hickory chips or many other types of fuel, each of which will impart a subtly different flavor in the finished product. Many pimento connoisseurs have their own favorite fuel. The open flames ensure that the peppers finish with a unique texture and flavor. The peppers are finished when their surface begins to blacken.
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Char your pimentos in an oven if you do not have access to a grill or open fire. Preheat the oven to 375 F. Place the whole peppers in a glass or aluminum baking dish, then put them in the oven for 10 to 15 minutes. Watch the peppers closely; once they begin to brown and blister on one side, turn them over to cook the other side. If necessary, rotate the peppers several times to reach your desired consistency. After the peppers are cooked, you can peel and core them if you wish.
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References
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