Learn how to make roasted red peppers - it's easy to do and you will never need to rely on the jarred variety again!
Learn how to make roasted red peppers - they're fresh, tasty and great for everything from houmous to salads.
While it is easy to grab a jar of roasted peppers at the store, making them yourself at home is simple.
There are a few different methods, so you can choose which works best for you. Whether you roast, char or blacken your peppers, the flesh of the pepper becomes soft and sweet and is wonderful in sauces, soups, dips, quiche and pastas.
When it comes to roasting peppers, red ones tend to be best as they have the sweetest flavor which the roasting process enhances.
Before you roast your peppers, you can choose to either roast them whole or cut them in half. We would recommend cutting them in half and scooping out the seeds.
You will sometimes see people wrapping the peppers in foil, but we would advise you use parchment paper instead to prevent the peppers taking on a metallic flavor from the foil.
When you are roasting the peppers, the skin should blacken and blister - this is nothing to worry about, as it gives the peppers a light charred flavor and also makes them easier to peel.
So let’s find out how to make roasted red peppers...
1. Pre-heat your oven to 400 degrees Fahrenheit.
2. Line a baking sheet with parchment paper. Halve the peppers and place them cut side down.
3. Roast the peppers for 30 minutes until the skin is blistering,
4. Cool completely before peeling.
If you need roasted peppers in a hurry, this method is quicker than the oven method.
1. Heat your broiler to high.
2. Cut the peppers in half and place them cut-side down onto a baking sheet. Do not use any parchment as it is likely to catch fire in the broiler.
3. Broil for 15-20 minters until the skin has softened and is blistering.
If you have a gas-powered stove, this method is great for creating a smokier, charred flavor.
1. Place peppers on the flame of your gas stove and cook for 10-15 minutes, turning frequently until completely charred. The skin should be a dark, black color.
Once your peppers are cooked, regardless of method, you should leave them to cool before peeling. The skins should slip off easily when the peppers have been properly roasted.
If you are struggling to remove the skins you may need to cook them for a bit longer.
Once peeled, you can store your peppers in an airtight container in the fridge for up to five days. Or, you can slice the peppers and add them to a glass jar with olive oil and crushed garlic which will keep in the fridge for up to a week.
One of our favorite recipes in which to use roasted red peppers is the Pioneer Woman Roasted Red Pepper Pasta which is bursting with flavor.
And an interesting recipe that can be enjoyed for lunch or dinner is this Roasted Red Peoper Prosciutto Stromboli.