It’s pepper season! Do you have a garden with lots of peppers and aren’t sure what to do with them? Try roasting them. You know, like those ones you buy in the jar near the olives? Except when you do it yourself, they taste so much better! Never thought of doing it? You think it’s too difficult? Not at all, my friends! It’s so simple and it can be used to roast any pepper {red, chiles, pablanos, etc}.
Give your peppers a good cleaning.
Cut them in half and remove the pulp and seeds.
you are using hot peppers, watch out! Those insides can get on your fingers and then in your eyes. Yikes!
Move the oven rack to the highest position and turn the broiler on high.
Place the peppers {cut side down} on a baking sheet and brush with oil. I like to use extra virgin olive oil.
Place the peppers under the broiler, close the door and keep a close watch. “Why?” you ask.
Because after just a few minutes, the skin will start to bubble and turn black. Let them roast about 10 minutes.
Immediately remove the peppers from the baking sheet and place them in a sealed plastic bag.
Let them sit for about fifteen minutes. The steam trapped in the bag will help loosen the skin on the peppers.
After about fifteen minutes, take the peppers out of the bag and the skins should be able to be pulled right off using tongs.
Discard the skins and use the peppers for whatever you like. I used these for a chicken poblano chili recipe.
If you have red and yellow peppers in your garden, roast one of each, let them cool and chop them. Layer mixed greens, roasted peppers, toasted pine nuts and feta cheese in a large bowl. Toss with Asian dressing {I like Kraft’s Asian Toasted Sesame
