Roasted peppers are such a delight. They really are so easy to prepare and if you have a gas stove or a gas grill you can experiment, it only takes maybe 15 to 20 minutes of your time with the roasting of the peppers and maybe another say 15 minutes for the cleaning step and preparation of the peppers. They make such a difference compared to store bought.
I’ve had store bought ones that come out of the jar practically raw and still have the burnt skin still attached. In the heart of pepper season, I’ve been known to buy a bushel of bullnose red peppers and stand at my gas grill and roast away.
After I was done I would go ahead and put them in freezer containers and freeze them up for winter. There is nothing like opening a container of roasted peppers in winter and smelling the fresh scent of real roasted peppers but today you can get peppers any time of the year.
The season for peppers on the East coast is in August thru to maybe the beginning of November. This leaves plenty of time for, even, getting a few bushels of peppers and putting them up.
I’ve given you the step by step process of taking peppers from store to table. I’ll also put in some tidbits of information about peppers in the recipe notes which will be knowledgeable and practical. So on to the recipe with no further ado.
- 6 peppers Rinsed and dried off
- 2 grocery store type brown bags Going to put one into another
- 4 fresh cloves of garlic Chopped
- Salt and Freshly ground peppers
- extra virgin olive oil I usually am liberal when to putting in my olive oil
- fresh or frozen basil prefer fresh but frozen is the next best thing
Put your oven on broil; let it warm up
Rinse and dry your peppers
When warmed to broil, you are going to put your peppers in, make sure they are in the upper third of your oven (near your broiler). Now you are going to stay in the kitchen because you must watch them very closely since your going to periodically go to rotate your peppers. (as the skin starts to turn black). You're going to continue on all sides until down.
As they get down your going to have your brown bag right there to put them into as they finish roasting. Make sure you put the bags in some sort of pyrex glass dish since there is a lot of juice from the peppers and it will seep out of the bag.
When they are done you are going to close the top of the bag and let them rest. In this cooling down period, their skins are loosening. You're going to wait till their cool and easy to handle.
Make sure you put on a pair of surgical gloves. You do not want your hands discolored from the peppers which will happen if gloves are not used. The skins should easily peel off; try to preserve the juice from the pepper since its practically its own olive oil. This will only give more favor to your peppers. After your all done peeling (you're going to divide them into stripes (the natural sections of the pepper).
Next, you're going to chop your garlic very fine and also your basil. You're going to add your olive oil; I usually do not use any type of vinegar since I like all the true flavor of the peppers and garlic to come through. If you prefer it then, by all means, add it sparingly. You're going to mix it very well and then refrigerate.
Discard the bag with skins and seeds. be careful to not spill it since it can be very messy.