24 November, 2019
Roasted Red PeppersPosted in : Condiment on by : Christine
I love roasted peppers, red, yellow, orange anything but green. (This will work with green peppers if that’s your thing tho.) You can eat these plain or marinate them as I have included here. I put them on salads, sandwiches, pasta, risotto, pizza or just eat them out of the container. They get better a day or two down the road but don’t usually last long. This will work with almost any color or style of pepper. The larger the pepper the easier it will be to peel but I have had success with shishitos, jalapenos and anaheims to name a few.
Roasted & Marinated Peppers
Plump juicy peppers are a tasty addition to many dishes. Also delicious straight out of the jar. This recipe is very easy to adjust for the type and amount of peppers you want to use.
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- 6 red bell peppers (or as many/few as you like)
- 3 cloves chopped garlic
- 2 T red wine vinegar
- S & P to taste
- extra virgin olive oil to cover, approx 1 cup
- Optional: add some fresh herbs of choice i.e. julienne some basil, chop some rosemary, thyme, or oregano
- Roast: Preheat oven to 400*. Put peppers on a foil or parchment lined sheet pan and roast, turning once, approximately 20 minutes (less for smaller peppers). Turn off the oven and leave the peppers inside for an additional hour. Do not open the oven! The peppers will continue to cook and soften, this helps keep them juicy. Remove the peppers from the oven and place in a plastic bag, seal and let sit for 15 - 30 minutes to help the skins loosen. You can also wrap in plastic wrap. Remove from plastic and remove the skins, seeds and stems. Julienne the peppers or leave in large pieces depending on how you are going to use them. They are ready to go now or you can continue to the marinade phase.
- Marinade: Place in a container large enough to hold all of the peppers and to be able to cover them with the oil and the rest of the ingredients. Add vinegar, garlic, herbs if using and 1/2 of the oil. Gently mix to combine. Top with remaining oil, just to cover, mix again. Now the hard part - cover and let marinate for at least a couple of hours to let the flavors meld.
- Peppers will keep in the refrigerator for up to 10 days.
- If serving 'as is' best served at room temperature.
- I recycle old plastic produce bags to wrap my peppers in during the softening step.
- Try adding cilantro or epazote if using jalapenos.
- Substitute soy and fish sauce for the olive oil and rice vinegar for the red on some shishito peppers.
Christine Cuisine http://christinecuisine.com/
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