Ingredients Jump to Instructions ↓

  1. Roasted Red Peppers

  2. 6 fresh ripe red peppers, choose smooth, flat, least twisted ones

  3. 1 tbsp. best quality extra-virgin olive oil

  4. 1/2 tsp. balsamic vinegar, optional

  5. Wash the peppers well, core them and remove seeds. Cut them

  6. top-to-bottom into sections, slicing along the highest point of

  7. each lobe (so the "valleys" between lobes come in the middle of

  8. each sliced section). Flatten them out as best you can. Get the

  9. broiler going. Line a cookie sheet with foil and lay the peppers

  10. out, skin side up. (You will probably need to do them in batches.)

  11. Locate the cookie sheet under broiler so that the peppers are no

  12. more than 2-3 inches from the flame. Broil until the skins turn

  13. black all over (move them around as necessary). When they're done,

  14. put them in a sealed container and let them cool. Save any juices

  15. remaining on the foil.

  16. When all the peppers are finished and cool, peel off the blackened

  17. skin and slice the peppers into strips about 1/2 inch wide. Toss

  18. them in a bowl with the olive oil and any reserved juices. If you

  19. have good quality balsamic vinegar, add 1/2 tsp. or so. Serve at

  20. room temperature.

  21. Note: you can also puree these to make a truly wonderful sauce

  22. for pasta, salmon, etc. It freezes well, too.


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