How To Add Flavor With Fire Roasted Peppers

How To Add Flavor With Fire Roasted Peppers

There are times when adding flavors means more than just “shake seasoning on it” That’s why this technique is something to always have in your back pocket. You never know when you’ll need it. From roasting peppers over an open flame to pulling the skin off before serving, Chef Tom walks us through every step of Fire Roasting Peppers in the Yoder Smokers YS640S Pellet Grill. Don’t get caught without flavor!

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00:00 Introduction
01:05 Placing Peppers On The YS640
01:20 Sharing Ideas For Making On Other Grills
01:39 Rotating Peppers On The Fire
02:02 When To Remove Peppers From Fire
02:13 Steaming Peppers To Separate Skin
02:25 Cutting Peppers & Removing Seeds
02:47 Removing Skin From Peppers
03:55 Taking A Bite!
04:06 Like & Subscribe!


15 replies
  1. Justin silver
    Justin silver says:

    So one thing, deskin the pepper while the stem is on and use the stem as a holder. Then grab the top of the pepper and pull down. As long as you charred them enough the entire skin will strip off. Then remove the top, split the side, clean out the seeds and dip it in water to clean off any resiude.

  2. Nick Adams
    Nick Adams says:

    Can you roast a bunch and then store for future use? If so, how would you recommend storing them?

    I’ve roasted many peppers while following your recipes, but always for immediate use. It’d be nice to make a big batch to have on hand.

    Thanks for all you do Chef Tom!

  3. Finite Tuning
    Finite Tuning says:

    I just don't get it, sorry!

    Why waste the time/energy to burn a skin just to peel it off? A slower roast brings out the sugar while absorbing actual smoke flavor, nothing to peel! But also in like kind, why season meat just to sear and burn the seasoning? I cannot understand.

    There ain't no smoke in burnt, it's just burned….. I for one love what most would call a burnt burger though. Not dripping with fat and totally seared while fully cooked, burnt! Cheers 🍻

  4. DonPandemoniac
    DonPandemoniac says:

    I often combine roasted peppers with fermented ones in hot sauces, creates an amazing flavor profile. Or for something quick that is good on just about anything; finely chopped roasted peppers mixed with mayo, a touch of salt and pepper and a squeeze of lime juice.


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