If you haven’t noticed already, I’m not an old seasoned chef. I’m just a gal with an appetite, a nice camera, and probably too much free time. This blog should just be called “culinary adventures of a novice,” but the title was an afterthought. So, it shouldn’t surprise you that I get overly excited for successfully not messing up a few kitchen-basics. Exhibit A: Last night, I made my own roasted red peppers. And they were yummy and simple. If that sounds like old news to you, feel free to skip this post, but just incase you’re just as culinarily-challenged as I, here’s how it’s done…
Lightly coat the pepper with oil.
Turn the oven on broil. Place the pepper a baking sheet and put on the highest rack in your oven. As always with the broiler, keep a close eye on the pepper! When dark splotches begin to appear, remove the baking sheet from the oven and carefully turn the pepper over using tongs. Return the pepper to the oven and continue turning until all sides are blackened.
Remove the pepper from the oven and place it into a tupperware container or a bowl covered with plastic wrap. Make sure that it is sealed air-tight all the way around; the steam from the trapped hot pepper will loosen the skin.
Once the pepper is cool enough to handle (probably about 15 to 20 minutes), pull the stem out.
Hold one end of the pepper down on a cutting board and gently peel the skin off of each pepper. The skin should slide off pretty easily.
Gently slice the pepper in half, and then into smaller slices.
Slide the slices through your fingers; the seeds and pulp should slide off fairly easily. Use the dull side of your knife to scrape off any of the ribs or membrane that remains in the pepper.
And what shall we use the roasted reds for?! Stay tuned later this week for a yum-o-licious recipe!!