Roasted Red Peppers

Roasting sweet and hot peppers at home is easy. Liven up Mexican dishes, sandwiches, antipasto platters, and salads with sweet, freshly roasted peppers. Starting around the Fourth of July in Sunnyvale (USDA zone 9).

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Directions

Preheat the oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven until the skins are completely wrinkled and the peppers are charred (about 30 minutes), turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

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