Look, I know what you're thinking... It's easier to buy roasted red peppers in a jar at the grocery store. I agree, it is. However, when you make them yourself there is one thing that you don't get in the jar: bragging rights. Oh yes, that's right. You'll be able to tell your friends "Uh huh, yes, I did roast the peppers myself" and your friends will be amazed. Trust me. I know from experience.
Ingredients:
vegetable oil (Do not use olive oil because its' smoking temperature is much lower than vegetable oil.)
4 Red Bell Peppers
Instructions:
- Place oven rack in the second highest position and turn on your oven’s broiler.
- Clean peppers and place on baking sheet lined with aluminum foil. Brush peppers with vegetable oil. Place peppers in oven. Be sure to watch closely. Turn peppers when the side up has started to char. Once peppers have charred on all sides remove from oven.
- Place peppers in a bowl large enough for all to fit in and tightly cover with plastic wrap. It is very important that you make it as air tight as possible in order to steam the peppers that will make the skin slide right off.
- The tops and majority of the seeds should come right out if you pull the stem.
- Pull the skin from the bottom of the pepper while holding the top. The skin should come off quite easily.
- Remove any residual seeds. Trim the the ribs and cut the peppers into slices.
- Place in air tight container and place in refrigerator until ready to use.
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