Roasted red peppers add a lovely sweetness to dishes -- and they're easy to make.
I love roasting a big batch of peppers and keeping them in my fridge. I add them to sandwiches, sauces and sautes to balance out saltiness.
Typically, most cooks roast and use red peppers, but yellow and orange roasted peppers are also delicious.
Roasted Peppers
Yield: makes about 2 cupsIngredients
- 6 large peppers
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil or wax paper.
- Put the peppers on the baking sheet and bake for about 40 minutes to 1 hour, turning every 15 minutes or when the side on the baking sheet has blackened.
- When each side is evenly blackened, the peppers are finished.
- Take the peppers out of the oven and put them in a bowl. Cover the bowl with a lid or plastic wrap. While covered, the peppers will steam, making them easier to peel.
- Let the peppers sit for 30 minutes. Uncover them and let them cool.
- Peel the charred skin off of the peppers and pull out the stems and the seeds. Tear the peppers into long, skinny pieces or however you'd prefer them. (If you're having issues with the seeds sticking to everything, keep a small bowl of water handy. It helps to rinse your fingers or the peppers themselves.)
- Store them in your fridge for 2-3 weeks and use as needed.