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            | Roasted Peppers
I adore roasted peppers. All different types, from fragrant red bell peppers to roast scotch bonnet peppers. You can roast virtually any type of pepper. I like roasting bell peppers best because I love their smoky sweet flavor, but Italian sweet peppers, Anaheim peppers, and all of my favorite hot peppers work great when roasted. You can use them in hundreds of recipes. If they hang around long enough. Peppers (any variety of shapes, sizes, colors, and varieties depending on recipe) Preheat your broiler and line a baking sheet with foil. Halve the peppers lengthwise. Remove all of the seeds and the membranes. Place the peppers, cut side down, on the prepared baking sheet. Gently press down and flatten the peppers to provide a flat broiling surface. Broil 4 inches from the broiler until the peppers are blackened and charred. If some peppers cook sooner, remove them from the cookie sheet and return the rest of the peppers to the oven. Place the roast peppers in a heavy duty sealable plastic bag with the seal tightly closed for 20 minutes. Do not skip this step as this "steaming" period is what makes the skin easily removed from the peppers. Peel the peppers and discard the skin. Eat the peppers plain, in salads, on bread or crackers, or use in a wide variety of recipes. |
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