(thanks to the A Beautiful Mosaic blog for the photo.)
I view roasted peppers as the ultimate condiment; that is to say, you can include roasted peppers in your antipasto, sandwich, as a side with grilled meats, or even include them in your favorite grilled cheese sandwich or omelet. Sound tasty; then stop buying the jarred stuff and make them at home!
Ingredients:
- 5-6 large red or yellow bell peppers (green peppers tend to be tougher and contain less flavor in my opinion)
- 3-4 tablespoons of olive oil
- bunch of parsley or basil (if it's the summer use basil)
- dried oregano, salt, and pepper to taste.
- 1 clove of garlic
(photo: just charred, let to sit, and ready to finish pealing)
Process:
Start witf the large red bell peppers and char the peppers over an open flame (in the winter you can accomplish this right on your gas stove top <just place the pepper right on the grate!>, in the summer it's nice to char right on the barbecue).
You'll want to cook the peppers until they are fully black or singed. You'll also want to make sure the peppers are nice and soft, if the pepper is still hard to the touch you'll need to continue roasting.
Remove the peppers from the heat source and let cool for 5-10 minutes. DO NOT USE WATER to remove the charred skin. Simply use your hands to get rid of the blackened skin, you shouldn't have a problem with this step if you cooked the peppers long enough (and a little bit of black skin will not kill you). The pepper will still be hot when you begin peeling so resist the urge to use cold water (if you become a serious cook you'll eventually develop "Nonna hands" and be impervious to hot things in the kitchen <you'll be able to pick up hot pans without oven mitts and stir soup with your bare hands - just joking on the latter>). You can place the charred peppers in a brown bag once they come off the heat (let them sit for 10-15 minutes and the skin should fall off the pepper).
Next remove the stems and seeds (you will want to remove as many as the seeds as possible). Cut the peppers into long 1/4 inch strips and place in a container that can store in the fridge (with a top).
Add the olive oil, parsley, dried oregano, salt and pepper, and finely chopped garlic and mix well. Let sit for about an hour and enjoy (the peppers should marinate before consuming). Red peppers store well and they keep in the fridge for well over a week.
Next remove the stems and seeds (you will want to remove as many as the seeds as possible). Cut the peppers into long 1/4 inch strips and place in a container that can store in the fridge (with a top).
Add the olive oil, parsley, dried oregano, salt and pepper, and finely chopped garlic and mix well. Let sit for about an hour and enjoy (the peppers should marinate before consuming). Red peppers store well and they keep in the fridge for well over a week.
(photo: finished product!)
Italian
