By Allrecipes Staff

Meseidy Rivera of The Noshery shares her method for roasting peppers—a few minutes of work for a snack that lasts all week.

Roasting red pepper is one of the easiest things to learn—and once you do, you're set. It's like riding a bike; you'll never forget. I love to roast peppers in the summer when they are in season, and can them so I can still enjoy them in the winter. This technique isn't only for peppers; it can be applied to any thin-skinned fruit or vegetable like poblanos, tomatoes, tomatillos or peaches.

All you need to roast peppers is peppers, a bowl, plastic wrap and fire.

First, apply high direct heat to the peppers. If you have a gas stove just lay them straight on the burners. If you have an electric stove put them on a sheet pan under the broiler on high. Turn them occasionally, so they char evenly on all sides. Depending on the size of your burner or heat of your oven, the time will vary. Just be patient and make sure to give the peppers time to char.

You want the skin of the peppers to blister and char. The more char and blisters the better. The peppers may pop and the skin may flair up, but—no worries—that's supposed to happen.

Once you got the peppers nicely charred on all sides place them in a bowl and cover tightly with plastic wrap or a lid for five minutes. Make sure the seal it tight so steam can build up in the bowl. The steam helps separate the skin from the peppers.

When the peppers are cool enough to handle use a paring knife to scrape off the blistered and charred skin. DO NOT rinse the peppers under water. It will be tempting because it's messy, but running the peppers under water washes away all that charred roasted flavor.

Once the skin has been removed, hold the pepper over a clean bowl and poke a hole in the bottom of the pepper and drain the juices inside the pepper. Remove the stem, deseed and slice the pepper. Add pepper slices to the bowl with juices. Transfer peppers to an air tight container and fill with enough olive oil to submerge the peppers and refrigerate. The olive oil helps preserve the pepper and also makes some awesome roasted red pepper infused olive oil.

I have kept roasted red peppers in oil in the refrigerator up to one month. Federal food safety guidelines suggest two weeks. Use your best judgement with what you feel comfortable for your family.

Now you have roasted red peppers on hand whenever you need. One of my favorite ways to eat roasted red peppers is toss in olive oil with roasted garlic on crusty bread. They also make a great addition to pasta, can be pureed to make pesto or soup and are great blended into a homemade hummus.

I love roasted veggies and fruits! It amplifies the natural flavors and adds a touch of welcomed smokiness.

Roasted Red Peppers Recipe

Ingredients

  • 4 peppers
  • plastic wrap
  • large bowl
  • direct heat

Directions

  1. Apply high direct heat to the peppers. If you have a gas stove top, lay peppers straight on the burners. If you have an electric stove put them on a sheet pan under the broiler set to high. Turn them occasionally, so they char evenly on all sides. Depending on the size of your burner or heat of your oven, the time will vary. Just be patient and make sure to give the peppers time to char and blister.
  2. Once the peppers are charred on all sides place them in a bowl and cover tightly with plastic wrap or a lid for five minutes.
  3. When the peppers are cool enough to handle use a paring knife to scrape off the blistered and charred skin.
  4. Once the skin has been removed, hold the pepper over a clean bowl and poke a hole in the bottom of the pepper and drain the juices inside the pepper.
  5. Remove the stem, deseed and slice the pepper.
  6. Add pepper slices to the bowl with juices.
  7. Transfer peppers to an air tight container and fill with enough olive oil to submerge the peppers and refrigerate.
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