Roasted Peppers
Servings 16, Preparation Time 45 minutes
Roasting peppers has two advantages. First, it makes it easier to remove the skins. Secondly and more importantly, it adds a smoky savoury flavour to the peppers. The core recipe is very simple and only needs one ingredient and that ingredient is peppers. They can be sweet peppers, hot peppers, bell peppers, green, yellow, orange or red peppers. We prefer to use sweet shepherd peppers.
Roasted peppers are versatile and can be used as an appetizer, side dish, sandwich ingredient, or an added component to other dishes or sauces.
- 12 whole sweet red peppers, washed
- Optional, 3 cloves of garlic, skinned and chopped
- Optional, salt and black pepper
- Preheat your oven or barbecue to a medium to high heat level. Use the ovens broil setting, and we recommend using a pan to hold the peppers. Using a barbecue works better for us where the peppers cook directly on the barbecue grill.
- Once in the oven or over your barbecue allow for a short interval of time and then rotate the peppers. Rotate the peppers until each side darkens as the skin starts to char and blister. The peppers are ready to remove when each side of the pepper skin has blistered and darkened in places.
- Once cooked remove the peppers and allow some time to cool. Ideally, place the peppers in a thick pepper bag and allow the peppers to cool in the bag, allowing the paper to insulate the peppers and keep the steam moisture to create a slow cooling and moist atmosphere. As an alternative line a glass or ceramic dish with paper towels. Cover the peppers with more paper towels and cap the container with a lid or dish.
- Allow some time, at least twenty minutes or more for the peppers to cool and allow you to comfortably handle the peppers.
- To each pepper remove and discard the outer skin, stem and inner seeds. Chop your roasted peppers into strips or cubes for serving and mix in any optional ingredient like the garlic.
- Do not add the salt and pepper. Put the shakers on the table and allow people to decide to use them or not.
Roasted Peppers make an ideal ingredient to soups or sauces. We purée and use roasted peppers to enrich our tomato sauces and tomato soups. Try it with our Creamy Carrot Sweet Potato Soup.
Creamy Carrot Sweet Potato Soup
The best Tomato Salad is made with fresh summer fruit.
