Roasted peppers

[ERCougar]

Anyone ever do these? I used to buy these bottled, but we've started doing them ourselves. Super easy and really good.

Our method (and I'm open to suggestions):
Throw peppers on oven rack and bake at 450 for 15-20 minutes until a good char on the skin.
Put immediately into zip lock freezer bag.
After a few hours (when you think about it again), take them out and peel off the skin. Cut in strips. Put in fridge in balsamic vinegar and oil mixture.

I put these on sandwiches or just eat them plain. So far, I've done it with bell peppers, poblanos, jalapenos, and some funky white pepper I got from Bountiful Baskets. This is now my default use of all peppers.

What other tweaks would you guys suggest?

[hostile]

We roast peppers all the time but I haven't tried putting them in oil/vinegar. I usually do them on the grill. I recently saw Alton Brown roast them directly on his gas range top - I'll have to try that

[Clark Addison]

I don't do it often, but when I do, I do it right over the stove. Adter that, put in a bag and peel.

[Katy Lied]

Buy an oil spritzer. Fill with extra virgin olive oil.

Roast peppers. I like to roast mine on the barbie. Place charred peppers in a brown paper bag while youre peeling them.

Rub a ceramic dish with garlic. Mince a few cloves of garlic super tiny.

Layer roasted and peeled peppers in the dish:

Spritz spritz
pepper
few pieces of garlic
sprinkling of salt

spritz spritz
pepper
few pieces of garlic
sprinkling of salt

Keep in refrigerator up to 2 weeks or longer if completely submersed by oil.

Eat in eggplant sandwich, add to lasagna, etc.

I eat them straight from the dish.

[YOhio]

Good thread. The grill method works well, but if you have the time try it in the oven. It breaks down the pepper much more than the grill and makes the pepper silky smooth.

-Heat oven to 375
-Put 3 or 4 peppers on their side on a foil lined baking sheet
-Rotate every 20 minutes or so for about an hour
-After they're done, let them cool for 20 minutes or so and the peel will easily come off. No need for the ziploc bag.

[Portland Ute]

If you can find them, give Padron peppers a try. Keep it simple. Olive oil and sea salt.

You'll be pleased.

[YOhio]

Today I had one of my favorite summer dishes. Roast some pepper then grill some squash tossed in olive oil, garlic salt and balsamic. Put in a serving dish and top with a few spoonfuls of goat cheese. Great side dish.

[Tim]

How do you cut the peppers, though? Do you cut them in quarters and de-seed them, or just roast them whole?

[ERCougar]

How do you cut the peppers, though? Do you cut them in quarters and de-seed them, or just roast them whole?

Throw them in the oven or on the grill whole. Skin, cut, and deseed them when you take them out of the zip-loc bag. I usually cut into strips. Minimize the rinsing because you lose flavor.

[Tim]

Throw them in the oven or on the grill whole. Skin, cut, and deseed them when you take them out of the zip-loc bag. I usually cut into strips. Minimize the rinsing because you lose flavor.

I don't understand the "skinning." Don't you want the flavor you get from the roasted part of the pepper? Why skin it?

[YOhio]

I don't understand the "skinning." Don't you want the flavor you get from the roasted part of the pepper? Why skin it?

The skin gets all charred and papery and would be unpleasant to eat. The flesh of the pepper is silky smooth and delicious.

[Katy Lied]

I hollow out the peppers and take out the core with the seeds on it, so I am roasting peppers that are whole, but are just missing their core. I find that if I quarter or halve the peppers then the pepper juice that gets extruded while roasting is lost in the flames. I try to keep as much juice with the pepper as possible; that stuff is crack to me.

[ERCougar]

I don't understand the "skinning." Don't you want the flavor you get from the roasted part of the pepper? Why skin it?

Like YO says, the skin is this waxy covering and peels off really easily. With my method, you still have charring through the skin and can taste it. With YO's longer cook at a lower temp, I don't know if you end up with the charring because I haven't tried it yet.