roasted red peppers

roasting pepperRoasted red peppers in a jar are expensive, so if you can find fresh bell peppers at a reasonable rate in the store, this can save some money, plus, you get the environmental benefits of not buying them in packaging.

-washed bell peppers, preferably the sweet kinds, like red, yellow, or orange (we had a half of a pepper left over from a previous meal, but you can use one that is whole as well)

1. Put the pepper directly over the flame of a gas stove, or over a charcoal grill.  You can alternate between holding it with tongs and resting it on the stove-top itself. Keep turning the pepper until the entire thing is black and has collapsed.
2. Immediately move into aluminum foil and close tightly.  You want the pepper to steam itself in this package of foil, as that will make the skins slip off later.
3. When cool enough to handle, open the foil and slip the skins off, under cool water if they are sticking.  Remove the stem and seeds.

This entry was posted in hors d'oeuvres, primarily vegetable/fruit, salad, sandwich, sides, snacks and tagged , , . Bookmark the permalink.

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