Monday, August 20, 2012

OVEN ROASTING RED PEPPERS

 After my RECENT POSTINGS on Hatch chile roasting, one of you asked if you could do other peppers.  Absolutely!  Here are some roasted red bell peppers that we did a while ago.  I missed the picture of them in the oven, but same as the Hatch, just put them on a baking sheet (foil lined is optional for easy cleanup).  Here I put the oven rack under the broiler one level lower because they were large peppers.



I put them in a paper bag since I was out of Ziploc bags at the time. Paper works just fine, drop them in, roll it up and let them steam for about 10 or 15 minutes.


After they have "steamed' in the bag, same thing as the Hatch, just start pulling the skin off.  The blackened skin should just peel right off and if you're lucky, they'll sometimes slide off almost intact. Then just pull the stems out and they should pull out the seed core.  
All that's left then is to just slice them up.  It's a great way to use them up if you have an abundance and it's also a great money saver.  A jar of 'roasted red peppers' is not cheap at the store. As for flavor, it is so rich and wonderful that it adds a whole other dimension to your recipes.  We love them on sandwiches and burgers but you can use them in all sorts of things.

10 comments:

Patricia said...

Very nice photos. I have done with this bell peppers for years and like to dress them with olive oil, salt, minced garlic and capers. Makes a nice side dish.

2 Tramps said...

Thanks so much for showing this - we will sure be doing it here! Do you put them in any sort of liquid (olive oil or vinegar) when you store them in the fridge?

Russ said...

If you would like a more 'fire roasted' flavor, try doing them on a grill on a low heat (if gas), or off the coals. It takes a little longer, but I have found that the flavor is lot better. You can also do this with tomatoes.

Anonymous said...

Ditto to what patricia said above, some olive oil, salt, garlic, yummy yummy. This is a great tutorial with great step by steps. You can put them in olive oil to store them but they also generate their own liquid and you can keep it in there.

Peggy

1st Man said...

That sounds delicious!! Thanks for the suggestion.

1st Man said...

Yes to olive oil, you can. Or they generate, as Peggy said below, their own liquid and you can leave it in that. Not sure about vinegar but why not, totally different flavor and would be delicious. Keep in mind that in olive oil, in the fridge, it will solidify. Nothing sitting at room temp for a few minutes won't fix but just FYI.

Enjoy!

1st Man said...

Yes, definitely. The whole point of my posting this was to make an easy way to do it inside but yes, Russ is absolutely right, the fire roasted is still always the best and most authentic. This is a close second! :-)

1st Man said...

Thank you! Glad to hear how you do it too. Thank you for stopping by!

Ruth said...

I've been oven roasting my excess tomatoes this week, too. Same recipe... add some fresh basil, yummy on burgers or in salads. Thanks for your recipes!

1st Man said...

Yummy is right! Thank YOU for sharing. I love the idea of some fresh basil. We have a big pot of that left but it's winding down. I can't wait to have some in the ground next Spring. Thank you!!