Remember that pile of red peppers that made it to the freezer? I had 6 peppers left over after the pepper bomb construction that needed to be stored. But I was out of freezer bags (during harvest season - oh the horror!). So I decided to roast them. I love the smell of fresh roasted peppers and the flavor even more. I roasted them on the grill and it was super easy!
Step 1- Wash Peppers
Step 2- Grill Peppers: Heat up the grill and place whole peppers on the grill over medium high heat. Turn every 3-6 minutes until the peppers are good and charred.
Step 4- Steam: Once charred place peppers in a bowl and cover. Allow to sit for 10-15 minutes to steam the skins off.
Step 5 – Remove skin: Once peppers are cool enough to handle, pull the skin off and discard. Cut out stem and remove seeds and discard. Slice roasted pepper meat as you wish.
Step 6- Store: Place peppers in an airtight container. Top off with Olive Oil and toss. Refrigerate jar and use in a timely manner.
So easy, and a great way to use in-season or discounted peppers! So far we have used them in sandwiches, scrambled eggs and they are destined to go in some enchiladas this week too.
This post is linked up at $5 Dinners-Grow.Eat.$ave: Peppers