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 purchased. 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 BBQ 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 so it won’t heat up the house.
And you can roast about any variety of pepper too!
How To Roast a Pepper
Tin foil Cookie sheet
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 directed above.
Put the broiled pepper(s) in paper sack, fold down top of sack and allow it/them to sit 10 minutes, or till cooled.
If you are going to freeze them, see * section below at this point of preparation.After the time, take pepper(s) out of bag, peel off the charred outside skin and discard this layer.Cut off top, scoop out seeds and insides.
Do NOT rinse off the 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.
If the pepper is slightly – only slightly – warm, it is fine. 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.
When ready to use, thaw, drain a bit on paper towels (do NOT rinse or rub with paper towels), peel off skin, cut off the stem, de-seed and use as desired
As I mentioned above, this works fabulously with Jalapeno, Anaheim, Pablano and many other variety of peppers.
Copyright Carrie Groneman, A Mothers Shadow, 2013
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