Roasted Red Peppers - xposted

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xposted Lu, MC, Veg lists

 

 

Buying red roasted bells in jars? Here's a way to make your own.

 

 

* Exported from MasterCook *

 

Roasted Red Peppers

 

Recipe By :The Italian American Cookbook, John Mariani and Galina Mariani

Serving Size : 0 Preparation Time :0:00

Categories : Peppers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

red bell peppers -- all of similar size

 

1. Preheat the broiler.

 

2. Line a roasting pan with a piece of aluminum foil that overlaps the edges by

a few inches. Put the peppers in the pan and place it under the broiler, 2 to 3

inches from the heat source, and let them char. Turn them and char the other

side. Keep turning until all sides are fairly evenly charred, about 12 to 15

minutes total.

 

3. Remove the pan from the oven, push all the peppers to the center of the

aluminum foil, and fold the edges together, sealing the sides carefully. Then

put this sealed foil container into a paper bag, close it tightly, and set aside

to steam for 1 hour or more, until the skin slips off easily.

 

4. Remove the peppers, one at a time, from the foil and peel off the skins (they

will come off very easily). Scoop out the seeds, but save the tasty juices.

Store the peppers and their juice in a plastic container in the refrigerator for

up to 5 days.

 

Typos by Brenda Adams <brendaadams

 

 

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NOTES : " You can buy roasted red peppers in a jar, and they are quite good. But

they are much better when made fresh, with a brightness of flavor you don't get

from those in a bottle. Since they are so wonderful as an antipasto and as a

condiment or ingredient in so many recipes, it's a good idea to make extra and

keep them in the refrigerator. "