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.
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.
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