This handy little tool could have been on my top ten list of useful kitchen tools. It gets a regular workout in my kitchen.
From roasting ears of corn to tomatillos to peppers, the pepper grate transforms my stove top to an instant grill (although, it’s not appropriate for grilling meat, or anything that will drip fat, unless you’re fond of cleaning up the mess.)
Still, it’s my go-to tool when I need a roasted red bell pepper or even a roasted tomato to add a little charred flavor to a sauce.
It works best with gas but I’ve used it on an electric flat top (not nearly as effective as licking flames, but it does work, albeit slower.)
Where can you get one? The Santa Fe School of Cooking carries the pepper grate for about 30 bucks.
Tips for using a pepper grate:
- Set the flame to medium-low to begin, and adjust as you go along.
- Use long tongs to turn the food so that you don’t burn your hand.
- Peppers can take a higher flame than tomatoes or tomatillos because the whole point is to blister the entire surface of the pepper.
- Poke the tip of a knife into peppers before you roast to allow steam to escape so they don’t burst.
- You can “grease” the produce first, with a little oil or butter but use sparingly so that it doesn’t drip fat onto the stove.