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Hands down, my husband and I love our roasted peppers the most out of all our homemade condiments. They’re even better when I am able to use our homegrown peppers, though usually I wait until red peppers go on sale during the summer for $.99 to $1.40/lb.
Method
Cover a broiler pan with tinfoil, and spread the peppers out in a single layer leaving a few inches between the peppers. This will give you room to rotate the peppers as they roast.
Turn on your broiler and put the broiler pan under the broiler without letting the flame touch the peppers. The peppers are more likely to burn if they’re right below the flame.
Check the peppers every 5 minutes and rotate them to ensure all surfaces get blackened. When the peppers look finished, i.e. most of the pepper is blackened and the skin is wrinkling, pull them out of the oven and put on a plate to cool. Not all the peppers will be done at the same time.
When the peppers are cool, peel off the skin and discard in the compost bin or trash. Tear the pepper into small pieces and place in a jar. I use a freezer-safe jar since I freeze mine. After packing the peppers in, cover them with olive oil. Sometimes I will add a few pieces of chopped garlic, but most of the time, I don’t have time for this addition.
When you’ve finished the peppers in the jar, use the olive oil to make a salad dressing or to baste a whole chicken.
Because I love meeting new people and sharing, this post is linked to:
Kitchen Tip Tuesdays, Weekend Gourmet Carnival, Real Food Wednesday, Traditional Foods Tuesday, Tasty Tuesday, Hearth and Soul Blog Hop
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These look delicious — one of my favorite condiments in Spain, where they slow-simmer them all day long. This looks a little more doable.
Interesting, what do they simmer the red peppers in – chicken stock? I like this because I can make small batches at a time. I’m all about doing small batches since I don’t have large chunks of time with all the little ones around.
I love roasted red peppers – they are so useful in so many recipes as well as being a fantastic condiment. I also like it that they are good for you too. Thank you for sharing this recipe with the Hearth and Soul blog hop.
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