Saturday, January 11, 2014

Roasted Peppers

Charred Jalapenos
Photograph by A. Schloss
I know this doesn't seem like much of a post. It is representative of the occasional need to tell you how to do something perfunctory and basic to gain something else that will immeasurably improve your life. There was a similar post for Clementine Compote last week, and  Oven-Dried Tomatoes a few weeks before that. Having a few roasted peppers in the fridge makes whipping up soup, or salsa, or salad, or chili, or tacos, or an omelette filling, or a bruschetta spread, or a steak au poivre practically effortless.

Roasted Bell Pepper
Photograph by A. Schloss
Place the pepper(s) directly onto the grate of a gas burner set on high, at the highest setting of a broiler or over a hot grill.  As the skin on one side of the pepper burns, turn it over until the skin is uniformly burnt.  Be careful to keep it moving so that the flesh under the skin doesn't char.  Place the pepper in a paper bag or a bowl, close the bag or cover the bowl and set aside until cool. 

When the pepper is cool enough to handle peel off the burnt skin.  Bits of skin will stick to your hands, rinse them under cold water as you peel, but try not to run the pepper under water, because some of its flavor will get washed away.  Remove the stems and seeds and cut the flesh of the pepper however you want. 

Store roasted peppers in a refrigerator for up to 1 week.  This recipe can be multiplied for as many peppers as you want to roast.

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