Tuesday, October 26, 2010

How to roast your own red peppers

Roasted red peppers add a great deal of flavor to salads and sandwiches, but I have to say, I don't like the slimy ones in the jars. They're just so....slimy.

So I decided to roast my own because they're so very easy. And the flavor is fresh and wonderful, not jarred.

First, wash and dry your pepper. Slice the pepper in half from top to bottom and remove the stem and seeds. Place on a lightly greased baking sheet, cut side up. Roast at 450 degrees for 10 minutes. Then turn the peppers over and return to the oven for another 10-15 minutes, until the skin is blackened.

Place the pepper halves into a bowl and cover tightly with foil. The steam from the peppers will make the skin easier to remove. You should be able to slide them right off.

Now slice into strips or chunks or however you want to use them! These will keep in the fridge for about a week.

Once you've tried roasting your own peppers, you won't be satisfied with jarred ones.

For more helpful tips, visit Works for Me Wednesday at We are THAT Family.

1 comment:

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