It’s cliche, I know: but once I learned how to roast my own red peppers, I’ve never gone back to store-bought. And I can pretty confidently say I never will. The taste of red peppers roasted in your own oven is beyond compare. Fresh, smoky, and rich, roasted red peppers are so easy to make using your broiler setting at home.
Here’s how to do it.
Put the peppers on a rimmed baking sheet.
Remove from the oven and cover the peppers with foil, paper towels, or a kitchen towel. This will “sweat” the peppers and eventually make the skin easier to peel off.
Cover and refrigerate for up to 2 – 3 days. Enjoy mixed into pasta, pureed into soups, atop pizzas, in sandwiches and any other way you can dream up.
- Red bell peppers
- Olive oil of your choice
- Turn the oven on broil (high, if you have a high or low option). Position your oven rack about a third of the way from the top of the oven.
- Line a baking sheet, preferably with rims, with foil.
- Place the whole peppers on the baking sheet and put them in the oven.
- Check the peppers after about five minutes. Once the skin is black or partially black, turn the pepper one quarter, and continue roasting until that side blackens.
- Repeat the step two more times, until all four sides of the pepper are black or nearly black.
- Remove from the oven and allow the pan to cool a bit. Cover with a dish towel, paper towels, or foil. You cover the peppers to help “sweat” the skin, which will make it much easier to peel off.
- After the peppers have cooled enough to handle, uncover and head on over to your sink.
- Peel the skin off of the peppers and discard the skin. Remove the seeds, too, but resist rinsing the peppers with water, which washes away some of that delicious flavor.
- Place the peppers in a jar or lidded dish, and cover with olive oil.
- They keep, refrigerated, for a couple of days.