Roasted Red Peppers

This tasty, smoky confection cannot be contained by any mere jar. In the past, I have purchased smoky, roasted red pepper in a jar for various recipes. The unused portion invariably goes blue with mold. There had to be a better way. I am now a convert of do it yourself to get a better product. With no further ado, I give you…

Roasted Red Peppers

2 fresh red peppers (green won’t work) or as many or few as you want—this is not a jar!
That’s it!
Maybe some olive oil, a squirt of lemon and a dash of salt for garnish.

1. Place peppers on cooking tray with parchment paper.
2. Turn oven up to 500 degrees F / 260 C (hot!). (I use a toaster oven.)
3. When top of peppers turn black, flip them to reveal another red side. Continue blackening and flipping until all sides are black. 10? 15? 20 min? This is actually one where you have to pay attention.

4. Once completely blackened let cool until you can touch them. Place carefully into plastic bag. (I tried paper once, didn’t work as well.)

5. Let them cool completely. Remove blacked skin. Carefully slice one side, open and remove stem and as many seeds as you can.
6. Slice and serve plain or garnished. They go fast! On the off chance you have some leftover, simply place in storage container and splash a bit of olive oil on them. They’re good for a couple of days.

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