Roasted Red Peppers
Roasted Red Peppers are so easy to make that after you make them the first time you will always have some in your fridge ready to go on some cheese and/or crackers. They also may find there way into your salads. Or on your burgers, in your risotto. Sometimes your Chicken Cordon Bleu (blue) will become Chicken Cordon Rouge (red).
You can bake them in the oven, or under the broiler, or on a BBQ grill, or right on a burner of a gas stove or in a pan with a little olive oil like we’re going to do them now. When you roast them on a flat surface, as opposed to baking or broiling, you will want to stand them on end after the sides are done to get it all of the skin roasted. You don’t want to waste any of that good stuff!
While the peppers are roasting chop up the garlic and the basil leaves. Dried basil is okay.
After the peppers are roasted all over move them to your cutting board and cut out the stem then cut the pepper in half length wise.
.Get the seeds out and trim off the white stuff.
You don’t have to actually peel the skin off. You just drag the knife across the skin and it comes right off.
Cut up them up in any size pieces you want and put them a container that has a snap on or screw on lid.
Add the garlic, basil and just enough good extra virgin olive oil to cover it all. Mix it up and enjoy it. It’ll lkeep about a month in the fridge. You will have it all scarfed up way before that.
You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.
Okay, lets open a bottle of wine and cut up some good cheese to go along with our Roasted Red Peppers
And here is another recipe with peppers for you.
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Roasted Red Peppers
Ingredients
- 2 fresh red peppers rinsed clean and wiped dry
- 3/4 cup extra virgin olive oil Approximate
- 3-4 cloves garlic
- 3-4 leaves fresh basil or 1 tbsp dried
- no salt or pepper
Instructions
- Put about 1 tbsp of the oil in a pan just big enough to handle the 2 peppers. Medium high and add the peppers. Turn the peppers as the skin becomes dark brown to black and starts to bubble away from the pepper. Whiie they are roasting chop up the garlic and basil. When the sides are all roasted give them a little time on each end. When they are black and bubbly all over turn the heat off and move the peppers to a cutting board.
- With a serrated steak knife cut out that stem and cut the peppers in half lengthwise. Get rid of the seeds and remove the white stuff. Turn the halves over and remove the skin by dragging the knife across the skin. It's real easy the skin will want to come off. If you are going to use the peppers in sandwiches or on burgers, etc. You could use the halves astray are at that point.
- Cut up the peppers in whatever size you want and put them in a container that'll have tight lid. Add the oil, the garlic and the basil. Stir it up. I'll bet you can't resist having some a piece of cheese right then. A little wine would go good also.
