Is that a fire engine roasting in your grill or are you just happy to see me?
I love roasted red peppers. They are sweet and delicious and full of versatility. I use them on pizzas, in BBQ sauces, on sandwiches, and even in soup. The possibilities are endless.
This week I made a large batch of roasted red peppers for some recipes I am working on.
The first thing to do is fill up the grill once it’s been properly heated. Keep turning those peppers; black and charred is a good look for roasted red peppers, but you’ve got to keep them moving.
Once they’re roasted to your satisfaction, place all of the charred peppers in a stainless steel bowl, then cover with plastic wrap tightly to capture & help steam the red peppers.
Once they’re steamed, peel the skin off and remove the seeds and membranes. And that’s it—you’re all done. Roasted bell peppers will store for up to 2 weeks in the fridge in a sealed container.
Roasted red peppers are sweet and delicious and full of versatility. Use them on pizzas, in BBQ sauces, on sammies and even in soup. The possibilities are endless.
- 12 Red Peppers
- 1/2 cup Extra Virgin Olive Oil
- 2 tablespoons Canola oil for grill
- Preheat grill to the high heat.
- Generously oil the grill.
- Place washed and dried peppers directly on the grill.
- Turn peppers every 10 minutes to char each side.
- After 40-50 minutes the peppers should be completely charred.
- Remove peppers from grill and place into a bowl.
- Cover hot peppers with plastic wrap sealing the edges tightly to hold in the steam.
- Leave peppers to rest for 1/2 hour or until cool enough to handle.
- Remove stem from each pepper and slice into quarters.
- Remove blackened skin of the pepper and discard the seeds.
- Rinse peppers in cool water.
- Place peppers in a sealed plastic container and pour over the olive oil.
- Use within 2 weeks.