July 28, 2014
How To Make Roasted Red Peppers
In my hunt for a good hummus recipe, I noticed that a common ingredient was roasted red peppers, which is a topping I love on pizza, pasta, or in a Panini. You can buy jars of roasted red peppers, but I’m a fan of homemade anything; it will generally be tastier and healthier than anything you buy in a store. So I thought – roasted red peppers, that should be easy, just pop them in the oven with some seasoning, like roasted potatoes right? All I can say is thank god for Pinterest, Google, and food blogs. Here are 3 ways to get delicious roasted red peppers: Ingredients/Tools:
- Red peppers
- Olive oil
- Tin Foil
- Line a tray with tin foil and lay peppers on their side.
- Bake at 400F for 40 minutes, flipping halfway through. Move onto steaming.
- Wrap your pepper in a double layer of tin foil, sealing tightly.
- With your gas stovetop flame at medium, roast for 20-25 minutes, turning with a pair of tongs every 5 minutes.
- Squeeze the pepper lightly, if it feels soft it’s ready, if it’s firm, continue to cook for a few more minutes.
- Let it cool 20 minutes, then carefully unwrap the foil. Move onto steaming.
- Place peppers on an open grill over medium flame, cook for 15-20 minutes, turning with tongs every few minutes until charred and soft. Move onto steaming.
- Steam the peppers, placing them on a flat surface, such as a cutting board, and placing an inverted bowl or microwave cover on top. Steam for 15 minutes. This will allow you to peel the skin off more easily.
- Slice the pepper from top to bottom vertically. Then pull the stem out from the top of the pepper. Use a paper towel to wipe away any remaining loose seeds.
- Flip it over to the skin side and peel off the skin, leaving some of the skin on if you want a more charred flavour.