Red peppers have such a wonderful flavor once they are roasted. It's a magical transformation!, but I found myself only buying them for special occasions or if I really wanted to make a certain recipe because they are actually quite expensive. As with most things in life, it's cheaper (and better) when made homemade, so I finally brought myself to make them at home. Once I was done, I remember kicking myself because it was so easy to do and the flavor was just as good as store bought roasted red peppers. Ah, the money that I wasted!
I remember a few years ago when I girlfriend was over and she commented, 'Sorry to distract you and make you burn your peppers.' After telling her I burned them on purpose, her mind was blown too. I hope you now get to enjoy homemade roasted red peppers, but don't kick yourself like I did, simply enjoy the flavor and self-satisfaction or doing it yourself!
How to Roast Red Peppers
- Turn your top broiler on.
- Trim your peppers cutting the seeds and veins out of the pepper.
- Lay peppers, skin side up, on a sheet tray that is lined with aluminum foil.
- Broil them until the tops are nice and burnt. You will think you want to take them out, but let the burn a bit ... TuPac said it best, 'the blacker the better, the sweeter the juice'. Just don't burn them to a crisp!
- Once they are nice and dark, remove them from the oven. Using a tongs, place them in an airtight container, and put them in the refrigerator for 15-20 minutes (tupperware works great). This will cool them down and sweat off the skin so it easily peels off the pepper.
- Once cooled, simply remove the outer peel off the pepper and enjoy!
|This is how your red peppers look when they are ready to come out of the oven.|
|The skins will then peel right off after spending a little time in the fridge!|