Monday, February 21, 2011

Roasting Sweet Peppers

What an addition these roasted sweet peppers are to any meal.  Toss them on a sandwich or in with your pasta.  The possibilities are endless.  They bring forth a much deeper richer flavor than sauteing them.  It's easy and simple to do and not to mention much cheaper to grow your own than to buy them jarred from the market.

Any color of sweet pepper is fine (red, green, yellow, orange or even purple- which turns back to green as it is heated!)

 -Preheat oven to HI Broil.  Cover a cookie sheet with aluminum foil.  Cut off a thin slice at the top of the pepper, removing the stem.  Pull out the seed pulp and cut the pepper lengthwise in half. Using a paring knife remove any white edging on the interior of the pepper.  Place the peppers cut side down onto a foil lined pan.  Place the pan on the second highest rack position to broil for 8-10 minutes (don't let them burn too much-just a little).  Remove from oven once the skin begins to blister up and slightly blacken.  Place pan on top of oven to cool with the foil folded up around them in a tent.  Cool for at least 15 minutes.  Then using a sharp paring knife remove as much of the skins as you can.  Place in jar with a screw on lid to settle.  They will eventually excrete their own juices to help store them for later use.  Place in refrigerator for up to 3 weeks, freeze them in jars for up to 1 year, or process them to store in your pantry for up to 1 year.

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