PHOTO TUTORIAL | PRINTABLE RECIPE | HUNGRY FOR TIPS?
Fear Conquered: Homemade Roasted Red Peppers
A recipe with only two ingredients seems fraudulous. Or fraudulent. I don't think fraudulous is a word. But then roasted red peppers isn't really a recipe either.
And since I'm bothering to devote a post to a fraudulous recipe, you might be duped into thinking that making roasted red peppers at home involves some kind of special voodoo. It does not. These are so easy to make, it's fraudulent to even waste your time with a recipe.
Unless of course, like me, you are terrified at the thought of making your own roasted red peppers at home. After all, roasted peppers are sold in bottles at your grocers. So there must be a reason to buy them. And there are all kinds of fancy names which strike fear in the hearts of those easily struck with fear. Fire roasted! Herb roasted! Fancy roasted! Whole roasted! It's enough to give anyone an inferiority complex. Or at least me. Oh, be still my faint heart!
In which case, perhaps a fraudulous recipe is not so fraudulent. Perhaps it's even justified, if only to still faint hearts and put to rest fears. Homemade roasted red peppers are easy to make and totally doable at home. Without fancy equipment. Without fire, herbs or fancy. Just peppers, just you, just like that.
Why bother roasting your own peppers when you could pop open a jar from the pantry? What an excellent question and I have a convoluted answer. Because nothing is easier than popping open a jar, and if easy is your goal, why are you even reading my blog? Seriously. Don't bother. It simply is not logical, my dear Spock.
But here's my answer. I have this theory about food: if you can't bother to make it from scratch, you shouldn't bother eating it. Simple enough. So if you want roasted red peppers, make them. As for why from-scratch is so important, that's a little more complicated.
Most jarred or canned foods are processed to death (thus diluting nutritional value) and are packed with preservatives to boost shelf life. And then there are the added and totally overused (and abused) refined sugars and salts. And BPA. Don't forget about BPA. It's that nasty chemical linked to all kinds of health problems and it's used just about everywhere for canning everything (read my rant on BPA or read the evidence on BPA).
So I say start from scratch. Then you know what's going into your food. You control the ingredients. You control the cooking processes. You control the flavors. Control, control, control! It's a glorious thing! (At least for some of us with the need to control things.) But then you also have to get off the couch and take three steps into the kitchen. Which is tough. Especially when your favorite episode of Big Bang Theory comes on. Or Glee. Or Golden Girls. Or Star Trek TNG. Yeah, I watch too much TV...
And there you have it. The long, the convoluted but the very logical reason why you should pass up that jar of canned roasted red peppers and make them yourself. You even have a wholly unnecessary recipe. Just in case you have any lingering doubts.
STORY | PRINTABLE RECIPE | HUNGRY FOR TIPS?
|Position an oven rack below the broiler and preheat to the highest setting. Rinse 6 large red bell peppers to remove any dust or dirt.|
|Slice away the pepper flesh from the core and seeds, working your way around the pepper core. Discard the core and seeds.|
|You will be left with a pile of large pepper pieces.|
|Line 2 baking sheets with foil (or use broiler-safe baking trays as I do).|
|Arrange pepper pieces skin-side-up on the prepared baking sheets. Flatten pepper pieces with your palm if necessary.|
|Place baking sheets side-by-side under the boiler for 10 minutes, rotating sheets once halfway through, until skins are blackened.|
|While peppers blacken, prepare a heat-safe dish (I use a piece of CorningWare).|
|Transfer blackened roasted peppers to the heat-safe dish.|
|Cover with a wet dish towel.|
|If you have a matching lid for the dish, place the lid on top of the towel to help trap steam. Let the peppers rest for at least 30 minutes.|
|When peppers are cool enough to handle, peel blackened skins away from pepper flesh.|
|Discard blackened skins.|
|Optionally coat roasted pepper pieces with olive oil; store in a sealed container for up to a week in the refrigerator or up to a month in the freezer.|
STORY | PHOTO TUTORIAL | HUNGRY FOR TIPS?
Homemade Roasted Red Peppers
Prep Time: 10 min
Cook Time: 10 min
Ingredients (1 pint roasted peppers)
- 6 large red bell peppers
- 2 Tablespoons extra virgin olive oil
- Position an oven rack below the broiler and preheat the broiler to the highest setting
- Wash, core and seed the peppers
- Place the pepper pieces skin-side-up on two foil-lined baking sheets and place under the broiler for 10 minutes until the pepper skins are blackened, rotating the baking sheets once
- Transfer the blackened peppers to a heat-safe dish and cover with a folded wet kitchen towel; let rest for at least 30 minutes
- Peel away the charred skins and discard; coat the pepper flesh with olive oil. Store the roasted red peppers in an air-tight container for up to a week in the refrigerator or up to 6 months in the freezer
An original recipe by Javelin Warrior. © 2011 Javelin Warrior. All rights reserved.
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STORY | PHOTO TUTORIAL | PRINTABLE RECIPE
Hungry for Tips?
- You can also roast yellow, orange and green bell peppers (or even chile peppers) - I just prefer the color and flavor of the red. For smaller chile peppers, I recommend only halving the peppers to remove the seeds before roasting.
- If you are not familiar with your broiler, watch these peppers closely the first time you try this recipe. Depending on your broiler, it could take 5 minutes to blacken the skins or up to 15 minutes.
- Covering the blackened peppers with a wet towel helps to create steam within the covered dish and helps to loosen the skins from the pepper flesh. I use a CorningWare dish with a fitting lid to trap even more steam.
- Roasted red peppers freeze and thaw beautifully, so roast these off in big batches and then freeze what you're not going to immediately use. That way you'll always have roasted red peppers when you need them.
- A lot of recipes list roasted red peppers as an ingredients, but you can also make a delicious sandwich with homemade hummus or mayonnaise spread over homemade multi-grain bread and topped with roasted red peppers and fresh greens.
- For a delicious appetizer or snack, top a crusty baguette slices with goat cheese and roasted red peppers. Add to omelets, stuffed chicken, bruschetta and tomato sauces for a little extra sweetness and almost smokey depth of flavor.
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