On Thursday, July 19, 2018 at 7:14:36 PM UTC-5, Terry Coombs wrote:
> get a good even scorch on peppers and tomatoes ? I sorta-kinda scorched
> and peeled 7 Anaheims for chiles rellenos for tonight's dinner , and I'm
> not at all proud of the job I did . I used our gas range , held the
> peppers over the flames with a pair of tongs . Just couldn't get a
> decent even scorch . I came very near carrying them out to the shop and
> using my forge/foundry burner ! Night before last I had the same
> problems with tomatoes and jalapenos for a batch of salsa - still in
> research mode on that one , still haven't found the flavor I'm looking
> for .
>
> Â*Tonight's chiles will be stuffed with some diced pork loin steak
> that's been marinating in some white wine and spices for a few hours -
> additional flavor will be provided by a fajita seasoning that I make
> from scratch . Accompaniment will be provided by some Spanish Rice and
> canned southwest-style white beans . Dinner music by Willie Nelson and
> friends .
>
>
Most people just lay them on the grate of their gas stove and turn them
as they begin to show a char. When you've got the char you want then
slip them into a zip lock plastic bag, seal it, and wait for about 10
minutes. The steam from the peppers will loosen the skin and make them
easier to peel.

Did you use your most powerful burner on your stove to char them?