26 minutes ago
Friday, March 20, 2009
Red peppers are the best, and roasting them brings out their sweetness.
They are great tossed in with salads, on sandwiches, served with fresh mozzarella, or just eaten plain.
It's fine to buy the stuff in the jar, but I find there is some kind of weird aftertaste, like a citric acid or vinegary flavor. I can always tell if a restaurant is using canned or jarred roasted peppers, or making their own.
It's so easy to roast peppers at home and you'll like them better than the already made stuff.
Red peppers were on sale this week for $1.49 a lb. (I have never seen that here in NJ for such a great price, except in Sept. at the end of the summer season), so I grabbed a big bunch.
Here is my method, and the easiest method to roast peppers.
How to Roast Peppers for Dummies:
With a sharp knife, cut your bell peppers into quarters, by standing them up and cutting in a downward motion.
You should have 4 quarters, and the ribs and seeds should be discarded.
Now lay your peppers skin side up on a baking sheet lined with aluminum foil.
Preheat your oven to BROIL. Gas or electric works fine. Place peppers in the oven and broil about 15 minutes.
Keep an eye on your peppers so that they don't burn. Check on them, but open the oven carefully, because the steam will hit you in the face hard. Been there, done that.
You will smell when they are almost ready.
Remove baking sheet from oven and FOLD the aluminum foil into a package, enclosing the peppers. This process will steam them.
Leave this foil package on the counter for about 20 minutes, until peppers are cool enough to handle. The skins will slip off the peppers easily.
Store them in a covered container or jar. No need to put any oil in with them, they will make their own oil.
Keeps in the fridge for a week to 10 days.