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Suz’s Roasted Peppers
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Roasted Peppers make a great addition to almost any recipe, and it’s pretty easy to make as well! For a small quantity to use as flavoring in salads, dressings or as a side, try this simple approach. Make these when peppers are fresh and plentiful in the summer. It’s much cheaper and fresher than buying commercial jars of pimentos or pickled peppers, too. You can keep some in olive oil or vinegar brine in the fridge, or freeze to pull out as needed. You can make a large quantity, or just buy a couple of regular red, green, yellow or orange peppers – sweet or hot is up to you!
Ingredients
A mix of fresh peppers, any color or type – sweet or hot
Instructions
Step 1: Roast the peppers
- Wash and dry the peppers, then rub with vegetable oil
- Oven: Place on cookie sheet in 450F oven until skin is well blistered (black is OK!); turn frequently.
- BBQ: Place on grill over medium flame until skin is blistered; turn frequently
- Smoker: No oil. Place peppers in smoker with favorite wood chips for 1-2 hours @ 225F (until skin begins to blister)
- Remove from heat and carefully place peppers in paper bag, or in bowl covered with damp cloth to cool
Step 2: Peel the peppers
- Once cooled, the charred skin is like paper on the outside and peels away easily.
- Pull the pepper open and remove the stem end and any seeds/membranes inside
3) Preserve the peppers
- Freezing: Will keep many months in freezer, depending on wrapping.
- Layer strips of the peppers in a flat freezer container between wax paper.
- Seal container and freeze; remove pieces of roasted peppers as needed.
- Fridge: Will keep several weeks in oil.
- Cut even sized strips or pieces of peppers to suit how you want to use it
- Fill a small jar or plastic sealable container
- [Optional: add a couple of washed, fresh basil leaves to the jar]
- Grind some fresh, coarse salt over the peppers/basil
- Add olive oil to cover the peppers/basil.
- For a more ‘pickled’ version, use equal parts oil and either cider or red wine vinegar.
- Seal tightly and refrigerate – use as needed in salads, sauces or as a side.