Who hasn't bought a jar of roasted peppers before, to put in a new recipe you were trying out, or to just slap on a burger or a sandwich. Maybe you were going to make some roasted pepper and tomato soup, or a summery salad. Have you ever made a hummus with some roasted peppers thrown in? So good!
Making your own roasted peppers has several benefits, one being cost. If you can get those peppers cheaply, it is much cheaper to make your own. Here in Seattle, I only buy fresh peppers when they are about 1.25 or 2.00 per pepper. Then I buy the heaviest ones I can find to give me the most pepper for my money. Maybe where you live that is expensive for a pepper and you are lucky because now you have no excuse not to make your own roasted peppers.
Another benefit of making your own is that you know what the ingredients are. Just peppers! Some jarred peppers may contain oils you don't want to consume. In our case, you never know where soybean oil may be lurking (Big Sis has a soy sensitivity).
Also, they just taste amazing roasted fresh!
Not really a recipe here, but a method to follow. Roast as many or as few as you like at once. I always figure I may as well do a bunch and then I can have roasted pepper on everything that week. Yum!
So here are two ways to roast a pepper. First, on a gas stove, and second, under your broiler.
To roast your peppers on a gas stove, turn the heat to medium and place your washed peppers directly on the burners. We are pretty much just charring the skin all over the pepper, and as it is being charred, it is lightly cooking the pepper itself.
|Place your peppers directly on the stove|
|turn that pepper|
|looking nice and charred|
Once your peppers are pretty well blackened all over, place them into a large bowl. They do not need to be completely black, but about 90% is great.
Cover the bowl tightly with plastic wrap or a lid, and let them cool enough to handle. I usually give them 30 minutes or longer, due to having small demanding children keeping me from getting back to the kitchen...
|wrap the bowl tightly in plastic|
After your peppers have cooled they are ready to peel and seed. The reason we cover them in a bowl is to use the steam from the hot peppers to loosen the skin so it comes right off.
|let's skin it!|
|pop the top|
Now you can lay the pieces out and just rub the skin right off! It should come off very easily. If it doesn't, you didn't blacken your pepper enough.
|the skin comes right off!|
|pile of roasted peppers!|
To roast peppers under the broiler, you stem and seed them first, lay them out on a tray, and place them under your preheated broiler.
|nice and charred|
Now all you have to do is pull the charred skin off and you have roasted peppers!
|the skin comes right off!|
|a freshly peeled pepper|
|jar of summery yum!|
After trying out both methods I was surprised to find that I preferred broiling my peppers. It was less messy to peel them, and actually took half the cooking time. Kind of a no-brainer, if you will. But it is still fun to burn food on purpose!
If you aren't sure what to do with your freshly roasted peppers, here are some ideas:
burger or sandwich topping
make soup or hummus with them
slice up to go with an antipasto platter for a party
slice up for a pizza topping
chop up to put into a salad
great as a crostini topping with a cheese and prosciutto
There are endless ways to use these peppers, and I'm sure you will love them.
I still have many ideas for this series, but if you have an idea or a request please let me know and I will see if I can make it happen. Anything that you currently buy that you want to see if you can make from scratch with healthier and cheaper results is what we are looking for.
So what recipe do you want me to do next? Popsicles, ranch dressing, or your own spice blends? Let me know in the comments!