Roasted Anaheim Peppers Recipe for 4

Instructions:

1. Wash the peppers thoroughly and pat them completely dry with paper towels.
2. In a bowl, toss the whole peppers with 2 tbsp of avocado oil and salt until lightly coated.
3. Place peppers on a large rimmed baking sheet in a single layer.
4. Set oven to Broil (High) and place the tray on the top rack, about 6 inches from the heat source.
5. Roast for 5–7 minutes per side, using tongs to flip once skins are blistered and mahogany-colored.
6. Remove from oven when the skin is blackened in spots and peppers have softened slightly.
7. Immediately transfer peppers to a large bowl and cover tightly with a lid or plastic wrap.
8. Let the peppers sweat for 10–15 minutes to separate the skin from the flesh.
9. Gently rub the charred skin off with your fingers.
10. Pull off the stems and slice the peppers lengthwise to remove the seeds and membranes.