Quick and Easy Home Roasted Peppers
As many peppers as you would like to roast
Preheat oven to 450
|quartered and oiled|
Rinse and quarter the peppers. Slice the top, remove the core, de-seed, and remove the ribs.
Either brush with olive oil or put oil in a bowl and dip the pepper quarters to coat.
Roast in a pan with a side (to catch some of the spitting oil) for about 15-20 minutes or until the skins blacken and blister.
Remove the peppers from the oven. Use tongs and place the peppers in a brown paper bag, roll to seal the steamy goodness within, and allow the peppers to cool for 10 minutes.
|resting in a bag|
Now that they are cool enough to handle and the sealed container has assisted in a final steam making the peppers easy to peel - peel off the skins and excess black bits with your fingers!
Slice them now and use in your favorite recipe or place in a clean preserve jar packed well with oil and store in the fridge where they will keep for about two weeks.