{to be clear, this post is about sharing information on roasting peppers. it is NOT about great photographs – it seems I am unable to work with fire and focus on “the shot”…}
Roasting peppers. I know many of you already know how to do this, but for anyone who may not have, it is something you really want in your “cooking toolbox”.
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On my “Toolbox” philosophy…
I have this whole “tool box” thing that I carry around with me. I have a “tool box” for parenting”, a kitchen “tool box”, a gardening “tool box”. Well, you get the picture. For me, collecting tips and tricks on how to do things well gives me great satisfaction. I don’t think that things like parenting come naturally for everyone – but everyone can build their “tool box” with advice, suggestions, and tools from others. So that is what I have always done. If I don’t know how to do something – I make a point of learning how and add that skill to whatever “tool box” it belongs in. Okay, back to our regularly scheduled blog post…
While hanging out at a girlfriend’s house a few nights ago I was inspired to roast some peppers that I had so that I could pack them in oil and use them for a variety of things. I love grilled paninis with roasted vegetables and a good cheese, salads with roast peppers on top, putting them on pizzas – the list goes on.
The great thing about roasting peppers for me is that you can take those peppers that may have been sitting around waiting to be used a little longer than you would like. They might have wrinkled a bit, but as long as they aren’t going bad, you are good to go.
The one thing you will need to do it the way I choose to is a gas stove. They can also be done by putting them in a pan with a bit of water in the oven, but this post is all about the fire-roasting. Truly, it couldn’t be any easier – you simply put them on your burners, turn on the flame to med-high, and turn them as they burn. To make peeling afterwards a breeze you really want to get them evenly burned over the entire pepper.
Once the peppers are sufficiently seared, put them in a bowl and completely seal the top with plastic wrap. The moisture will build and loosen the burnt skins. After about 20 minutes you should be able to remove them from the bowl and simply rub the blackened outer layer off. If they were completely blackened all you will need is your hands – no knife required!
After the outsides are cleaned off, simply clean out the insides, slice them however you wish, and then put them in a jar with some good olive oil. I occasionally add some dried oregano or basil from the gardens but it isn’t necessary. I store them in the fridge and take them out about an hour before I want to use them.
Please feel free to share any ideas on how you like to use roasted red peppers – great ideas are always appreciated!
Happy Thursday mes amies,
xx
I love roasted peppers and I wouldn’t have known to just do it on our stove top like that. Thanks.
You are so welcome Jeanne – it is Jeanne, right? Anything I can do to help – you know I am always available! You have a wonderful day!
Yum those sound delic and it seems really simple. Thanks for sharing.
Our favorite way to eat roasted peppers is in scrambled egg burritos. We usually roast Anneheim and Jalepeno peppers but we do it on our grill. I didn’t even think to do it on my stovetop!
Why am I not using my gas stove like this? And I totally could too! Brilliant idea. I’ll have to give it a try soon.
Hi Kim, nice post! BTW, I liked your shots of the peppers-everyone’s their own worst critic. Your shots don’t disappoint! I don’t have gas range indoors currently so I’m using my gas grill outside, using the same techniques with good results. Sometime you forget these little “tools” like grilled peppers, thanks for reminding me again!
I love roasted peppers–it might be the only way I actually eat them! I do them more often on the BBQ in the summer (no mess to clean up) and another option if you don’t have a gas stove top is they can be done under a broiler on a foil lined tray (gas or electric). I put them in jars with olive oil and a tablespoon of vinegar with herbs to toss with summer salads or use my stick blender to make a quick roasted pepper vinaigrette; great for salads and fish or grilled chicken!
You pictures are perfect–but I know the feeling mon amie! You just momentarily doubted your fabulousness…it happens! ; )
bisous,
Cat
Je t’aime.
I do this every summer as I pick the peppers fresh from my garden! So wonderful….I freeze some for roasted pepper dips at xmas and cut into strips freeze flat on a cookie sheet then bag up for other dishes……… YUM anyone canned them??
Lora
I haven’t canned them but freezing them roasted from the garden is a GREAT idea – Thanks Lora!
Here’s how I have done mine for years. I pick from the garden as I always seem to plant to many!:) I was them half them clean out seeds (Or leave whole if I want a roasted ‘stuffed’ pepper)I preheat my gas grill outdoors, rub a bit of olive oil on those wonderful peppers. Roast until charred. DO NOT be afraid of this or the process to skin them will be a pain:) Sweat those babies and whalaaaa you have roasted peppers and I tell you just like blanching and peeling a tomato its is such a wonderful easy ‘mental wellness’ process for me.
With a wonderful end result! Freezing for up to 6 months! Happy friday! Lora
Thanks Lora! For anyone that doesn’t have a gas stove, this is another fabulous option~ I am so envious that your peppers do so well – mine don’t seem to so off to the Farmer’s market for me!
xx
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