Roasted Red Peppers
Summer is coming. Do you know how I know that? Because my local grocery store is starting to have more fresh, local produce. I get so excited when I see local produce for two reasons: the first reason is that it’s more abundant, therefore it’s cheaper; and the second reason is that I can buy more of it which allows me to spend more quality time with my kitchen! It’s this time of year that local supermarkets and farmer’s markets will have an abundance of red peppers, and if you’re lucky, you can get a large, sweet red pepper for about $0.50 each. To make a large 1 litre jar of roasted red peppers like the one pictured below, you’ll need a dozen peppers.
Now, unless
you’re a hot-blooded Italian, like my friend Nadia, you’re probably asking why
you might need a 1 litre jar of roasted red peppers. So let me take
a moment to explain the benefits of having prepared roasted peppers on
hand, and list the many options you’ll have for cooking and preparing
meals with tastier results.
Roasted red
peppers are flavourful, bright and colourful, and boasts a low calorie count of
only 25 calories for half a cup! Roasted red peppers can be:
- added to
pasta sauce
- used to
top pizza
- chopped
and mixed into tuna or egg salad
- folded
into scrambled eggs or frittatas
- reheated
and served on top of grilled chicken or steak
- sauted
with spinach and garlic
- used to
make roasted red pepper soup
- added to
rice or quinoa dishes
- used to
top sandwiches, particularly Panini
- and so on…
The process is
simple. Thoroughly wash the red peppers and carefully dry them. You
want to dry all of the water so that you can rub them lightly with olive
oil. Being sure to fully dry the peppers first will help the oil coat the
peppers better. Next, slice the peppers in half, lengthwise, and remove
the seeds and stem. Lightly coat the peppers in olive oil and place the
peppers cut side down on a large sheet tray and place directly under a
broiler set at 500 degrees. (You can certainly use your outdoor grill if
you have one. Just placed the peppers on the grill and turn
regularly.) In either case, you’ll be looking for blackened, blistering
skin. Once you have achieved this, remove the peppers from the oven and
place in a large glass bowl. Using plastic wrap, form a tight seal over
the bowl, trapping the steam from the hot peppers inside. The steam will
help the skin separate itself from the flesh of the peppers.
After the
peppers are cool enough to touch, massage the peppers gently, removing the
skin. Slice the peppers in any fashion you desire. I prefer to
quarter them so that I have more presentation options when I’m using them in my
cooking at a later time. Pack the peppers into a very clean large
mason jar. Once the jar is full, fill the jar with boiling
water. Add the seal and the lid, and once completely cooled, place
in the refrigerator.
These peppers
will last for a few weeks in the refrigerator, however, if you are unable to
use them all up in time, consider freezing them, or making a large batch of
roasted red pepper pesto and toss with pasta.
Enjoy!
Yum! These look so great. My mother-in-law's peppers are so amazing that I suppose I've just never tried because I felt like mine would never compare! These ingredients look awesome. Will give this one a go.
ReplyDeleteOh, yum! I'm going to have to try these. I usually buy the roasted red peppers, but it's always better to do things homemade. Thanks for sharing.
ReplyDeleteSounds delicious! Thanks for sharing!
ReplyDeleteSo that's how they do it. Good to know! We love peppers, but I've never canned before. Thank you!
ReplyDelete