No more expensive bottled roasted peppers for us! Here are easy instructions on how to make your own while they are low cost this summer. I keep a stash of them in my freezer and use them all winter long. Not only is it extremely cost effective, they taste fresh and have so much more flavor than out of the bottle. Use them on sandwiches, salads, side dishes, pasta, in eggs; only your imagination is the limit!
Roasted peppers are incredibly versatile and can be done in the oven, under the broiler, or on the grill outside. Catch a sale, go to a U-Pick or gather from your own garden and do a bunch at once on the grill outside which won’t heat up the house.
Tin foil Cookie sheet
Paper sack Saran wrap & freezer zip lock baggies if you are going to freeze these
If using the oven:
Set oven to broil, and raise oven rack to highest position.
Place tin foil on cookie sheet.
Put pepper(s) on foil and place in oven.
Broil till charred (watch closely), turn, charring each side until the whole pepper is black.If using the grill, gas or charcoal, cook as above directed. Put the broiled pepper(s) in paper sack, fold down top of sack and let sit 10 minutes or till cool.
If you are going to freeze them, see * section below at this point of preparation.Take pepper(s) out of bag, peel off charred outside skin, discard the charred skinCut off top, scoop out seeds and insides.
Do NOT rinse pepper(s) or most of the flavor will be lost. Use as desired.
*This works wonderfully to freeze the peppers. Simply thaw, peel off charred skin and use as if you had just roasted them.
Broil or grill as directed above, take off heat, let cool a couple of minutes, then wrap in plastic wrap while still warm is fine, and then place into a freezer zip-lock baggie.
I like to double bag them for more protection from freezer burn and to preserve the taste.
Freeze. When ready to use, thaw, drain a bit on paper towels (do NOT rinse or rub with paper towels), peel off skin, cut off stem, de-seed and use as desired This same method works equally as well with Jalapeno, Anaheim, Pablano and other types of peppers.
Copyright Carrie Groneman, A Mothers Shadow, 2013
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