red pepper roasting
Say that three times, fast. Red Pepper Roasting....Reh Pepper Roasting....Rep pepper posting.... ummm.... Anyway, I roasted a couple of red peppers the other night and wanted to post the ridiculous simplicity of how I do it. Some people put them on a sheet pan in a 400 degree oven with a drizzle of oil until they are charred. That's ok....but the oven makes the house hot in the summer (at least it does in my house!) and then you have to wash the pan. I hate washing dishes so if I can eliminate doing that, I'm all for it. My method will not work on an electric stove. If you try my method on an electric stove, and your house burns down, you can refer back to this paragraph where I plainly state you should not do this on an electric stove. SO....you take that pepper and you put it directly on the fire. I guess to be a bit more specific, you could say that you set the pepper on the grate that sits on the top of your gas stove, but I think you know what I mean. The flame should be on medium high. Rotate the pepper so that it gets completely charred all over. When it's all blackened, take it off the flame and immediately wrap it in a paper towel. Let it steam until it's cool enough to handle, about 10 minutes. Run the pepper under cold water and peel the charred skin off. Then just cut it into thin slices, discarding the stem and seeds. Add a drizzle of olive oil, a pinch of salt and pepper and a few drops of balsamic vinegar and you are in heaven! www.trebleclefchef.blogspot.com
Ingredients For red pepper roasting
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1-4red bell peppers
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1 Tbspolive oil, extra virgin
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1/2 tspbalsamic vinegar
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salt and pepper to taste
How To Make red pepper roasting
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1Put whole pepper onto flame (please refer back to my comments above to get the detailed info on how to do this!) and turn occasionally until the whole pepper is charred and blackened. -
2Take off flame and wrap in paper towel.Let sit for about 10 minutes. Run the pepper under cold water and peel the charred skin off. Then just cut it into thin slices, discarding the stem and seeds.
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3The amount of olive oil and balsamic depends on how many peppers you are roasting, but you can use my measurements above for about 2 peppers. It all depends on how you like it!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
