Recipe: MYO Roasted Red Peppers

I don't think many people realize how incredibly easy it is to make your own roasted red peppers (or yellow, or orange...).  And when you make your own, the taste is fresher and the flesh is firm and tangy, with a hint of smoke.

Roasted peppers are an incredibly flexible ingredient too.  Add them to salads, top cheeseburgers with them, dice and add to pasta, bean, and grain salads...the sky is the limit!


Technique #1 - Gas Grill / Gas Stove

1) Heat your gas grill or one burner of your gas stove on high.  Place washed whole peppers directly onto the grate.
2) Watch the peppers carefully, turning as each side begins to blacken and blister.
3) Once the peppers are fully blackened and softened, remove to a large bowl.  Pierce each pepper with a sharp knife to release steam and quickly cover the bowl tightly with plastic wrap.
4) Allow to come to room temperature.  The steam trapped under the plastic will loosen the skins to make them easier to remove.
5) Using your hands and a pairing knife, remove the stem, core, seeds, and skin from the peppers.  Cut each into strips or chunks appropriate for the dish you wish to use them in.

Technique #2 - Hot Oven or Broiler Method

1) Heat the oven to 475 or broil.
2) Prop the pepper on its bottom (stem-side up) and slice each of the four sides off the fruit.  You should end-up with four mostly flat squares of flesh.  Cut off as much of the rest of the flesh from the top and bottom as you can and discard the seeds and stem.  Repeat for each pepper.
3) Place the pepper pieces skin-side up on a sheet tray.  Lightly brush with olive oil or cooking spray.
4) Cook in oven or directly under the broiler until the skins loosen or turn black.
5) Remove from oven and immediately transfer pieces and all liquid into a large bowl.  Cover tightly with plastic wrap.

6) Allow to come to room temperature.  The steam trapped under the plastic will loosen the skins to make them easier to remove.
7) Using your hands and a pairing knife, remove the stem, core, seeds, and skin from the peppers.  Cut each into strips or chunks appropriate for the dish you wish to use them in.

Storage
Store 3-4 days in the fridge in their own juices.  If you wish to keep them longer, consider marinating in oil and lemon juice, oil and vinegar, or Italian dressing cut with water.  Make sure to keep them submerged.