Today I wanted to introduce a new series called How To. Basically, this new series is just as it sounds...learning how to do something that might seem intimidating or difficult to do. Quite frankly, most of the time the things to do are quite simple. It just takes the right fresh and quality ingredients to nail it!
Today I have a How To on roasting red peppers. If you have ever purchased a jar of these in the store they are quite expensive. Typically they come oil packed and seriously, they are a nice chunk of change. Especially when it is so inexpensive to throw together at home!
Check it out!
This recipe will make roughly enough for 1-2 meals for 3-4 people. We used them on meatball subs one night and the next night added them to an Asian dish. This could easily be doubled, tripled, quadrupled, etc.
How To: Roasting Red Peppers
print the recipe here
10 red peppers (I used the small red roasting peppers. You can use bell peppers if you prefer. Mine had a little heat to them)
2 cloves of garlic, smashed
1/4 olive oil
salt & peppers
1. Start by placing the red peppers and smashed garlic on a foil lined baking sheet.
2. Drizzle with the olive oil, salt and peppers.
3. Toss the peppers and garlic to coat evenly.
4. Bake at 400 degrees for about 20 minutes, or until peppers are charred.
5. Once the peppers are charred, place them in a sealed bag, or in a bowl covered with plastic wrap. The idea is to steam the peppers so they loosen from their own skin. Let them sit for about 30 minutes.
6. Remove from the bag, chop the top of the peppers off, remove the skin, seeds and veins from the peppers. They should fall off very easily since we steamed them.
7. Chop into desired size...we left ours in fairly large slices since we had small peppers.
8. Store in container with the oil from baking in the fridge.
9. Enjoy in soups, sandwiches, salads, pasta, etc!
Have a wonderful
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