How to Roast Chili Peppers in the Oven - the Broiler Method

[@ChiliPepperMadness]

I keep mine about a 3rd of the way down in the oven. You can adjust as needed, but just keep an eye on the skins. They will blister and char. You can also simply bake the peppers and the skins will eventually bubble up, which works fine as well.

[@asaiyannamedtomoa2458]

How hot was the oven

[@davidledoux1736]

Blast from the past, eh? You've come a long way, Mike. You ever dehydrate those roasted skins and use them as a seasoning?

[@ChiliPepperMadness]

Thanks, David. Yes, quite far! Haha. I only keep up a few of these older videos. Yes, I have dehydrated the skins and they make for great seasoning. I also dehydrate the leftover pulp from strained hot sauce (when I strain it) to make seasoning as well. Works great.

[@animaliac]

how many inches below the broiler coil?

[@garrycarter8485]

HI. I WAS HOPING YOU COULD ANSWER A QUESTION FOR ME. AFTER ROASTING THE RED BELL PEPPERS, IF YOU LEAVE THE BLACKENED SKIN ON AND DEHYDRATE THE PEPPERS AND GRIND IT ALL UP INTO A POWDER WOULD IT GIVE THE POWDER A GOOD SMOKY FLAVOR OR WOULD IT MAKE IT BITTER. PLEASE LET ME HEAR FROM YOU. ENJOYED THE VIDEO.

[@ChiliPepperMadness]

You'll have some char flavor, which some people enjoy. Let me know how it goes.

[@garrycarter8485]

@@ChiliPepperMadness THANK YOU

[@byoutyfullgurl]

Thank you, this was very helpful!

[@ChiliPepperMadness]

Glad it was helpful!

[@starrypunk20]

Was this a low or high broil?

[@ChiliPepperMadness]

I do low in the middle of the oven.

[@starbrightinfinity3329]

Interesting you cut them up before you broil them

[@ChiliPepperMadness]

I slice them in half to get both sides more easily, but you don't have to.