Roasted Red Peppers

April 3, 2012

Roasted red peppers are a common ingredient in sauces, hummus and a lot of other delicious things. Roasting a red pepper creates a slightly smokey flavor but more importantly, the roasting brings out the natural sweetness of the pepper. Sure, you can buy jars of roasted red peppers, but the technique is really easy and can be done while you are cooking the rest of your meal. Take a look at that label on your jar of roasted red peppers. If it lists anything other than "red peppers", this is a much more nutritious alternative. We'll take a look at the technique and hopefully give you the confidence to pass right by the jarred condiments aisle on your way to the produce section.


Fresh red pepper


Plastic wrap


Hot Grill


1Light your grill to high heat, we have some blistering to do.

2Wash your fresh red pepper, taking care to remove the sticker!

3Place the red pepper over the hottest part of the grill and grill it until the skin is black.

4Once the skin is black on one side, use your tongs to rotate the red pepper and continue to char the skin all over the pepper.

5Continue rotating and charring until your pepper's skin is charred all over. I know, it doesn't look very delicious right now, but there is some magic happening on the inside of that skin. This whole process should take about 20 minutes, depending on how hot your grill is.


7Immediately place the hot, charred red pepper in a bowl and cover tightly with the plastic wrap.


9Leave the roasted red pepper in the bowl, covered (don't peak!) while you work on the rest of the meal. Over the next 10 minutes, the steam from the hot pepper will help to loosen the rest of that skin while it continues to cook on the inside.

10After 10 minutes (or longer if you had to finish your meal, it can sit in there until cool if you like), remove the plastic wrap and place the red pepper on a cutting board.

11Using tongs, a knife and your fingers, peel and scrape away the skin from the roasted red pepper.


13Holding the stem in one hand, slice down and around the core of the red pepper, leaving the seed pod whole, right around the stem.


15Further slice your roasted red pepper as appropriate for whatever you are going to infuse with its deliciousness.

See? Blister the skin, put it in a bowl, cover it and forget it for 10 minutes and then peel. Really, you should be ashamed of yourself the next time you buy that jar of roasted red peppers.


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