Roasting peppers is easy, but it does require a flame. Or I guess you could do this under a broiler, but I’ve never tried. I do this on my stove, placing the peppers directly on the gas burners. I use as many burners as it takes to do as many peppers as I have. You Read More…
Ingredients:
Peppers Fire
Preparation:
Roasting peppers is easy, but it does require a flame. Or I guess you could do this under a broiler, but I’ve never tried. I do this on my stove, placing the peppers directly on the gas burners. I use as many burners as it takes to do as many peppers as I have. You can put several over one burner. Turn on your exhaust fan and put your tongs in your hand. Have a paper bag nearby. Watch the peppers, turning them on the burner until they’re blackened all over. Doesn’t have to be completely black, but the more blistered and charred the skin the easier it is to remove the skin, and the more delicious complex flavor your peppers will have. Once each pepper is as roasted as you like, drop it into the paper bag and close the top. This allows the pepper to steam and that makes the skin easier to remove. Let the peppers cool and then remove them from the bag and using your fingers, peel off the skins. If a few bits remain, it’s ok.
Now, you can cut the peppers into strips and layer them in a jar with olive oil. Maybe add a few garlic cloves, some sprigs of rosemary …. some ground black pepper. Up to you. You’ll need to refrigerate that jar, and remember that the olive oil will go solid when cold. You can also just slip the peppers into a freezer-worthy bag and store them that way.
Once you have roasted peppers tucked away, delicious pasta sauces, wonderful grilled sandwiches and the world’s best pimento cheese are now at your fingertips.