14 June 2009

How to Roast Red Peppers

And now for a lesson on how to make the most delicious pizza topping in existence . . .

1. Cut peppers into two or three pieces, removing stem and seeds.

2. Broil until skin blisters and blackens.

3. Transfer peppers to a ziploc bag and let sit for about 10 to 15 minutes to steam.

*EDIT* I've stopped using ziploc bags to be more environmentally friendly, and now I place the peppers in a tupperware container or glass jar to steam.

4. Once cooled, peel skins off peppers.

5. Slice them up and smother a pizza with them. SO GOOD!

1 comment:

  1. We are the proud owners of several red peppers grown in our own garden this summer. However, we've had to pick them a little early and let them continue ripening on our windowsill (or let them succumb to moisture and pests before they ever fully turn). So, here's a question: one of the peppers was left on the windowsill a tad too long and the exterior got a little wrinkled and soft. Still edible, but I'm wondering if this pepper would be a good candidate for roasting (rather than putting in a salad fresh.) What do you think?

    Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.



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