Help - Roasting Pepper for Sauce

Hmmm, I'm not really sure about what kind of help you are asking for,...but when I roast peppers, I do it right over a flame. Your grill will work great or I even have used the burner on my stove.

I char them until they blister and place them in plastic bags to steam. They are easy to peel by rubbing the charred skin off.

I store roasted garlic in the fridge. If you mix up a batch of the sauce, it will need to be kept in the fridge unless you plan on canning it.

Hope this helps. :)

I agree with Moo-Chick (which is often a good thing to do). But I put mine directly on grey coals, rotating often. You're looking for a good char and puffed up blisters all around.

After cooked, gently rinse with cold water (to remove charcoal ash). If I'm making a sauce, I don't remove all of the chared skin; leave maybe about 1/3 or less.

After the skin is clean, cut the top and bottom, and remove the seads and white membrane. I putut a slit straight down the side and lay the pepper flat (inside up). I then take a sharp chef's knive and scrape the meat of the pepper to remove any of that waxy coating (basically part of the membrane).

Use as needed. Enjoy!