Roasted Red Peppers

1 Dec

Making roasted red peppers at home is super easy. Before I learned this simple technique, I would spend upwards of 3 to 4 dollars on a small jar of roasted red peppers at the grocery store. I know that buying red bell peppers in the produce department isn’t exactly cheap, but if you can get them in bulk at the farmer’s market, making your own roasted red peppers is the way to go.

Give your peppers a good wash and heat the oven to 375. Toss the peppers in a little bit of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the skins are starting to brown and blister. This same technique can be used on any type of pepper and is particularly fantastic when roasting poblano peppers and jalapeños. So now you have the hot peppers and what do you do with them? Well the easiest thing is to transfer them to a glass bowl (using tongs of course) and cover with plastic wrap. Allow the peppers to cool to room temperature and then gently separate the skin and seeds from the flesh. Once the pepper is peeled, it’s ready to use.

I like to use mine is all different ways. This afternoon I sliced a few up and then tossed them into linguini and broccoli rabe. They are fantastic on a sandwich, with grilled chicken, provolone and arugula. You can also swirl these bad boys into soup and toss into a salad. But one of my very favorite ways of using roasted red peppers is in romesco sauce.

Romesco sauce is a traditional Spanish sauce or dip that is similar to pesto. All you have to do is puree 1 roasted red pepper with 1 tablespoon of almonds, 1 tablespoon red wine vinegar, 1/2 clove of garlic and salt and pepper to taste. Serve this as a dip for vegetables, or chips. It’s also great on pasta, mixed into mashed potatoes or polenta and as a topping on steak or fish. Honestly, how many sauces work on both fish and steak?

Next time you’re looking for a simple way to save and a great ingredient to spice things up, try roasting your own peppers.

Always thinking of the next meal,


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