Technically I’ve posted this recipe already, but I feel it warrants its own post as people may not want to have to go to my Aubergine & Roasted Pepper Pasta Sauce recipe. Plus, I took some boss pictures so this is a great way to show them off while still being informative.
I thought this would be the summer I would really dive head-first into canning and making my own preserves, inspired by my desire to make my own sweet pickles. Alas, it’s been pretty slow going due to traveling, other commitments and lack of space. My kitchen is not designed for all of the glorious culinary adventures I want to partake in and sometimes I just can’t be arsed to rise to the challenge.
Regardless, I’ve made this roasted pepper recipe twice in the span of a month. It’s great to have a jar on hand to liven up sandwiches, hot dogs, hamburgers, add to pasta or any protein as a flavor booster.
Roasted Red Peppers:
Ideally you would have an outdoor grill or some sort of manageable outdoor fire unit to handle this task, but if you’re like me and do not, charring the peppers in the oven works just fine as well.
Preheat your broiler.
Lightly coat with oil (olive, grape seed, etc) enough peppers to place on a baking sheet in a single layer. Place the sheet as close to the heating element as you can without setting your entire kitchen on fire (like I almost did). Broil the hell out of them, occasionally turning so all sides get nice and blackened.
After you remove the peppers from the oven, place them in a paper bag and hurriedly roll it up to trap in the steam. Alternatively, you can place them in a nonreactive bowl and place a plate on top of it to trap in the steam.
When they’ve cooled enough to be manageable, peel off the charred skins, hack off the stems and remove the seeds.
Place peppers in a glass jar, lightly packed and add olive oil to cover. For an extra kick, add some chili oil.
Store in refrigerator.