Prep 5 mins
Cook 30 mins
I actually had a neighbor come over when he smelled my peppers roasting on the grill and he actually begged me for one. Use these in any salad or relish tray as well as in sauces, sandwiches and soups. They are so yummy! I do them outside on my grill to keep the house from smelling like roasted peppers for a week! Green bell peppers don't like me so I use any other color available. Use what likes you and enjoy! UPDATE: I had to post a pix of some VERY hot peppers my BIL sent us from New Mexico. I never had heartburn like I did when we ate these! He even sent the sign...
- Over an open flame, roast the peppers until they are totally black and blistered.
- Place into a bowl and cover with plastic wrap OR place into a brown paper bag and fold over the top. Let them rest until they cool down and then seed them and peel the blackened skin off with your hands. Don't worry if you don't get all of the black specs off and DON'T rinse the peppers or you will wash away the flavor.
- To store them you can put them into a plastic container in the fridge OR put them into a canning jar and top off with olive oil and store in the fridge. I don't know how long they keep because they disappear so fast around here -- .
We buy a bushel of red peppers each fall when they are priced low and throw them on the bbq to totally char - let cool, then throw 3-4 in a freezer bag and freeze. When ready to use, thaw ( the charred skin peels so easily) deseed and use as required. They keep indefinitely this way but the secret is totally blacken them - it makes them much easier to peel. Awesome as they are plain or toss with a little garlic oil, add to pasta, sandwiches, wraps - the uses are endless with great fresh flavor.