Thursday, August 12, 2010
Roasting peppers is a simple process which helps draw out the depth of their flavors. It is also a great alternative to adding fresh peppers which can have a harsher and more intense flavor. Plus, these can be done ahead of time, chopped and added to virtually any recipe. You can even freeze them (for atleast three months)and thaw as needed.
To make your own roasted peppers:
Pick your favorite peppers ( my favorite's are Pablano, Jalapeno, and Anaheim) rinse pierce once or twice with the tip of a sharp knife and place on a foil lined baking sheet. Pre-heat oven to 450. When oven is to temp turn from bake to broil. Broil for 10 minutes on each side or until the skin is dark brown and bubbly. It is ok if the skin burns a little, this gives the pepper an extra bit of flavor and smokiness.
When peppers are done, remove from oven with a pair of tongs and place in a glass bowl. Cover with plastic wrap and let steam 5-10 or minutes or until peppers are cool enough to handle. Remove skins with your fingers or by rubbing peppers between two paper towels. Remove seeds and membranes and slice to desired thickness. Can be added to sauces, fajitas, salsas or anything else you would like to add a little kick to. Enjoy!