One of the most delectable of flavors is that of a roasted red pepper. Used in soups, on sandwiches or as part of an antipasto platter, there's nothing better than the freshly roasted variety. You might be surprised just how easy it is to do at home.
Hopefully you were able to save the last of the peppers from your garden off the plant before the frost, but if you missed out or don't have a garden of your own, they are still bountiful at the Farmers' Market. I grabbed a bunch from Cowdery Farms this morning.
How-to:
- Using your gas range (or grill) place red peppers a few at a time over the open flame, rotating often with tongs. You'll want to char all sides of the pepper until they become tender.
- Remove peppers from the stove and place in a covered bowl. The steam will help the skins come off easily.
- After all your peppers are done, start removing the charred skins. By this point, this process is easy. Avoid rinsing the pepper, instead, rinse your hands often and use your fingers to remove the black char.
- Cut open peppers and remove seeds and stems. Cut peppers into strips. At this point you can put them in a glass jar and cover with olive oil. This method will keep peppers fresh in the fridge for a few weeks. To preserve your peppers longer, you can place strips in a ziplock bag and freeze for later use.
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