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You will want to seed and stem your peppers before grilling.
Next, toss them in a very light coat of olive oil. This helps protect the skin and even out the heat.
Set up your grill so you can roast the peppers directly on the heat source – if using charcoal, make sure you have an even layer of coals. Or you can use a rack directly over the heat source.
Peppers should be roasted on high heat – over 450 degrees F, or with bright orange charcoals.
Grilling the peppers for about 5 minutes on each side should produce a nice char – watch carefully and adjust for your level of char preference.
Decide whether you want to eat your peppers with skin on or off. If you want to remove the skin, let the peppers sit in a bowl under plastic wrap right off the grill for about 15-20 minutes. This loosens the skin and you can peel it easily.
Here is our recipe for Grilled Assorted Peppers
Preparation: 5 min. Cooking: 10 min. Total: 15 min.
2 sweet peppers - red, yellow, orange, purple
2 hot banana peppers
2 Gypsy sweet peppers
3 Tbsp. olive oil
1 tsp kosher salt
Heat a grill to medium-hot. You can core and halve or quarter the peppers, and remove the seeds, or grill smaller peppers whole. Brush the skin side of each piece with olive oil, place the peppers on the grill skin-side down, cover and cook until tender, about 10 minutes. Remove skin, if you like, or let diners do it themselves. Sprinkle with salt and serve hot, warm, or at room temperature.