This weekend I found some gorgeous red bell peppers at my local greengrocer’s.
Roasting red peppers brings out their smokey sweetness – that’s why I call it candy. I bet you’ll find yourself eating them as fast as you can peel them.
Keep them packed in olive oil in the fridge and add them to sandwiches, pasta, salads, or have them on their own, sliced and drizzled with balsamic vinegar and chopped basil.
Roasted Red Peppers
(Enough for a one-litre jar)
Following the method prescribed in The Best Recipe
6 large red peppers
2 cookie sheets lined with foil
1 large glass bowl
1 1L glass jar with lid, sterilized
Cut the tops and bottoms off the peppers. Twist the stems and cores out.
Slit each pepper down one side and “unroll” the pepper, pressing it down with your palm to flatten, so that it ends up in one long strip. Lay it out on your cutting board, skin side down. Holding your knife parallel to the cutting board, run it along the pepper to remove the ribs. You may have to trim the insides of the tops, too.
Lay each pepper, skin side up, on the cookie sheet, along with the tops and bottoms. A cookie sheet will hold about 3 peppers.
Move your oven rack to the topmost level. If it is more than 3.5 inches from the heat element, use a cookie pan with sides, turned upside down, to bring the peppers within 2.5 – 3 inches of the element.
Slide in the peppers and turn on your oven at its broil setting. Depending on the size of your oven and cookie sheets, you may have to do one sheet at a time.
Roast the peppers until the skins are blackened in spots. This doesn’t take very long, about 3-5 minutes.
When the peppers are done, pop them into your large bowl and cover with plastic wrap. Let it steam away for 15 minutes. This cooks the peppers a little bit more and makes them easier to peel.
When they are cool enough to handle with your fingers, peel the peppers. You can eat them immediately or pack them in a jar with olive oil. They will last a couple of weeks stored in the fridge.