Fire Roasted Peppers
A childhood memory for me. You certainly can buy these in jars at your grocer, but roasting them yourself is so simple and fun. I think you get more of a smoky sweet flavor and I love how my house smells afterwards. There are endless dishes to enjoy your peppers with - toss with olive oil, garlic, and herbs, use in pasta dishes, an accompaniment to cheese boards, salads, antipastos, pizza, eggs, and so much more. Roast on your stove top burner, a gas or charcoal grill, or your broiler.
Author: Healthy Cooking Daily
Recipe type: Veggies
- Brown paper bags
- Roasting over an open flame (stove top or grill) is my favorite way to do this.
- Place the peppers on the flame over medium to high heat.
- Let them roast for 20 minutes, using tongs to give them quarter turns every few minutes until they become charred and soft. You want them to become completely black and blistered.
- Once roasted you will need to steam the peppers.
- Remove from broiler and place them in a brown paper bag; close tightly for about 15 minutes or until cool enough to handle.
- You can also place them in a bowl and cover with a dishtowel for 15 minutes.
- Peel the charred skin off the peppers with your hands; you can run under water if needed.
- Slice the peppers vertically and cut out the stem and remove the seeds.
- Slice them as you wish.
- See my 'how to' video here: https://www.youtube.com/watch?v=pG9AKx7awnM