The Local Feed on Roasting Peppers

I always tell people that if you have time to preserve only one vegetable this summer, make it roasted red peppers! The slightly hot and smokey Anaheim peppers are good roasted also. And, it’s SO easy.

I use the roasted reds in pasta or risotto, on pizza, as an appetizer with artichokes, or on sandwiches – maybe along with portabella mushrooms. You can also make a sauce out of them, of course.

The Anaheim peppers go well with Mexican fare; I use them in enchiladas. They are also outstanding in chili.

Here are the instructions: 

1. Wash the peppers and place them whole on a broiler pan that is covered with aluminum foil. Put them in a pre-heated broiler.
2. Check them every few minutes rotating them as the skin on the sides become blackened. Don't let them become blackened all the way through to the inside of the pepper.
3. When blacked on all sides, remove and put them into a bowl. Cover the bowl with a towel to sweat them.
4. Next, remove your rings to prevent them from being covered with pepper oil. If you are roasting hot peppers, such as Anaheim, you might want to wear gloves.
5. When the peppers are cool, cut the tops off, clean out the seeds, and peel off the skin. If bits of skin remain, that’s ok.
6. Put them individually into small snack zip bags placing those into larger freezer containers in the freezer.
7. Be sure to wash your hands – and all kitchen surfaces – after handling hot peppers. And never touch your eyes after handing them.

Go ahead, give it a try. I bet you will be glad that you did.