HOW TO OVEN ROAST PEPPERS

NOTE: This recipe is not appropriate for canning
PLEASE READ INFORMATION BOX REGARDING STORAGE

Today I am sharing a real kitchen basic! How to oven roast red peppers. These are delicious additions to salads, pizzas, and even the ever popular pimento cheese that we love. Making your own ensures consistent quality and if you are able to get a sale on red peppers this is a great way to preserve them for later use. Roasting give these a slightly smoky flavor and it also makes the peppers more digestible. Here are all the tips and tricks you need to know to roast your own peppers at home in your oven.

I roast my peppers in the oven because I do not have a gas stove where I can roast them over an open flame. You can do it that way or on your grill over the flame, but doing it in the oven helps to do a bunch at one time and get the job done while you multi task.

I have only done two peppers today but you can make as many as will fit on your tray. I would love to do a big bunch and fill a quart jar to keep in my fridge during the holiday season. They are great additions to other recipes but they are delicious to add to an antipasto platter or to a nosh spread with cheeses crackers and other olives and crudite.

This process is super simple. Preheat your oven to 500 degrees. I like to wash and dry my peppers. then cover a baking sheet with foil. Cut your peppers in half and remove the seeds and the ribs. This can be done with a spoon for easy removal. Lay the peppers cut side down on the baking sheet. Pop in the oven for 25 to 30 minutes or until the pepper skin is completely charred. You will be able to smell the peppers as they roast and will know when to check them.

Once the peppers are done cooking and the skin is well charred, remove from the baking sheet, using tongs and place the now soft peppers into a bowl. Cover with plastic wrap and allow to rest for 30 minutes or until cool enough to handle.

I like to use rubber gloves to remove the skin. You will take a pepper half and lay it on a plate or a cutting mat then gently begin to remove the skin which should come off quite easily. Continue to do this until they have all been done. I like to pile my peeled peppers on the corner of the mat and then slice them into strips with a sharp knife.

Place the pepper strips into a mason jar and float a bit of olive oil over them. This will help to preserve them while they are stored in the refrigerator. These will last up to three months in the refrigerator with the olive oil If you store them without the oil they will last up to two weeks.

I hope you give oven roasting red peppers a try sometime soon and I hope you love them!

Happy Eating!

Knife I used is the Rada Cooks Knife and my favorite knife in the world! You can find them here: http://bit.ly/2Pp6tX0

Cutting mat: http://bit.ly/2PugP7U

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