Easy Peasy Roasted Peppers

If I had to pick one vegetable to have aplenty, it would have to be peppers.  I love how versatile they are and yet they still stay true to their flavor no matter what you put them in.  Depending on what method of cooking you use, their flavor is enhanced in different, tasty ways. 
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My favorite pepper cooking method?  Roasting peppers. 
Sure the kind in a jar are delicious and convenient, but making them yourself makes you feel accomplished and you will know where your food is coming from!
Ready for a simple recipe? 
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Roasted Red Pepper Spread
You will need:
2 red peppers
1 plastic bag or brown bag
1 Tbs light mayo
1.) Begin by washing peppers.  Dry completely and place on open flame, one at a time.  I suggest only doing this if you have a gas stove because that is what I have and Iā€™m not sure what exactly would happen if you did it on an electric stove.  You can also do this on a grill.
2.)  Turn the pepper as it becomes charred on each side.

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3.) When peppers are charred on each side, remove by the stem or use tongs because the pepper will be hot!
4.) Place in a plastic bag or a brown paper bag and seal.  Allow the pepper to sweat.
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5.) Then skin will start to come off on its own.  If it needs a little help, run it under cool water.
6.) If you are using the peppers for a recipe or just eating them on their own, cut on a cutting board and be careful because there will be hot liquid inside the pepper.  Drain liquid, take  the membrane out and remove seeds.
If you are going to make my red pepper spread, remove the membrane and the seeds but keep the liquid and put both the pepper and liquid in a food processor.  Combine with mayo and pulse until the mix is smooth.  If you would like more of a creamy spread, add more mayo.  Season with salt and pepper.

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I topped a veggie burger with the red pepper spread and caramelized onions.  It was so fresh and satisfying!

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9 thoughts on “Easy Peasy Roasted Peppers

  1. Looks so good Alli. I did a huge patch of roasted peppers in the broiler a couple weeks ago and then froze them in hummus ready batches. It was my first effort at preserving peppers. I had to use the first freezer batch last weekend, and it was just fine. The work was worth the effort – the hummus was so much better than when I make it with jarred roasted peppers.

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