24 March, 2020
Roasted Red Peppers (or yellow or orange)Posted in : Condiment, Misc., Sides on by : Christine
Roasted peppers are delicious to eat on their own or with some crusty bread and cheese as they are a natural on any antipasti plate. I also add them to sandwiches, salads and egg dishes. Toss them in with some veggies (raw, roasted or sauteed) or use as a garnish with any roasted or grilled meat. They are versatile, last for a week in the fridge and you should always have some on hand if you see ripe peppers on sale at the market. Oh and they freeze magnificently!
The pictures here are of some beautiful ‘Aloha’ peppers I found one day.
- 6 Ripe peppers red, yellow, orange (see notes)
- 3 cloves garlic more or less to taste
- 2 T red wine vinegar or white wine or champagne vinegar - no other
- 1 approx cup extra virgin olive oil a good fruity one, you are eating it raw
- S & P
- Fresh herbs Optional (see notes)
- Preheat oven to 400*.
- Wash and dry peppers making sure all labels are peeled off.
- Place peppers on Silpat, parchment or foil lined baking sheet.
- Place in preheated oven for 25 minutes turning pepper over half way through.
- Turn the oven off but leave the door shut and the peppers inside for one hour to finish slow roasting.
- After one hour, remove the peppers from the oven and wrap tight in plastic. This is a good use for those produce or shopping bags you meant to recycle anyway. Let the peppers steam for about 30 minutes.
- Remove peppers from the plastic and stem, seed and skin them. The skins should peel off easily after being steamed in the plastic. NOTE: If the skins are not coming off easily reheat the oven to 400*, place the peppers back in the oven (out of the plastic!) and turn off the oven. Let them slow roast another 30 min then rewrap in the plastic and let sit 30 more minutes. Some peppers have thicker skins than others.
- Slice into strips or leave whole and place into a container with the vinegar, garlic and S&P to taste. Add enough EVO to just cover. Toss to coat, cover and let sit at room temperature for 3 hours or in refrigerator overnight.
- Will keep for 10 days in refrigerator or 3 months in freezer.
- Add fresh herbs for a different taste like chiffonade of basil, a sprig of rosemary or some fresh thyme. Lemon zest or some chili flake are nice additions to play with too.
- When I see peppers on sale I make up a batch and freeze some to have later.
- You can use different types of peppers for this just adjust the roasting time for smaller peppers. Roast some red jalapenos and add some cilantro to the marinade. Great on fajita salad!
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