Roasted Red Peppers
This is a simple method to transform firm peppers into a versatile staple. You aren't just cooking them; you are changing their texture entirely.
Watch the skin, not the clock.
The goal is to blister the skin completely without turning the flesh into mush. If the pepper loses its structural integrity before the skin is charred, you have waited too long.
- gas stove burner or broiler
- tongs
- mixing bowl
- plastic wrap or tight lid
What goes in.
- 4 largered bell peppers
- 2 tbspextra virgin olive oil
- 1 clovegarlic, minced
- to tastesea salt
Sealing the heat
Placing the hot, charred peppers in a bowl and covering them immediately uses the trapped steam to separate the skin from the meat, making them effortless to peel.
The method.
Char the peppers
Place whole peppers directly over a high gas flame. Use tongs to turn them every minute until the skin is blackened and blistered on every side.
Steam the peppers
Transfer the charred peppers to a bowl and seal it with plastic wrap or a lid. Let them sit for 20 minutes.
Peel and clean
Rub the charred skin off under cold running water. Remove the stems and seeds. Pat dry with paper towels.
Finish
Tear the peppers into strips. Toss them in a bowl with olive oil, minced garlic, and salt.
Other turns to take.
Mediterranean Style
Add torn fresh basil leaves and a splash of sherry vinegar before serving.
Spicy Version
Add a pinch of red pepper flakes and a dash of smoked paprika during the final toss.
When it doesn't go to plan.
If you don't have a gas stove, use a broiler set to high and rotate the peppers on a baking sheet.
Don't worry about getting every single speck of black char off; a few small pieces add a depth of smoke to the final dish.
Letting the peppers sit in their own juices for an hour after seasoning significantly improves the flavor.
The ones that keep coming up.
Can I store these?
Yes. Keep them submerged in olive oil in a glass container in the refrigerator for up to one week.
Why use red peppers instead of green?
Red peppers have a higher sugar content, which caramelizes during the roasting process, leading to a softer, sweeter result.
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