If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Like most things, I tend to find that canned roasted red peppers never have quite the same taste that the homemade ones do. I always prefer to make my own at home if I have fresh red bell peppers available.
If you've done it before, you know how simple roasted red peppers are to prepare. It takes about 15 minutes of hand-ons work, and is well worth the effort. If you've never made roasted red peppers, I hope you will try making your own -- either the next time your recipe calls for them, or if you just want to have some around.
Roasted red peppers have so many uses: You can throw them in salads or add them to sandwiches; you can use them as a pizza topping or in pasta dishes; or you can turn roasted red peppers into pesto, hummus, or soup.
I like to store mine in a mason jar in the fridge. They keep for 1 to 2 weeks, or you can also freeze them so you can be sure you always have delicious homemade roasted red peppers around.
Makes around 12 to 16 ounces
6 to 7 red bell peppers
1 to 2 tablespoon extra virgin olive oil
Place your rack toward the top of the oven, and then preheat the broiler.
Place the red peppers on a parchment-lined baking sheet and roast for about 20 minutes, turning the peppers halfway through. You want your peppers to be completely charred (black) on the outside. Oven temperatures (especially broilers) vary, so be sure to keep an eye on them since some might cook faster or slower.
Remove the peppers from the oven, cover them with pieces of foil, and allow them to sit for about 20 minutes. This will essentially steam the peppers and make the skins much easier to remove.
Remove the foil, and make sure the peppers are cool enough to handle. Then, with a trash can nearby, remove the tops and and seeds of the peppers, along with the charred skin (which should peel off easily). Then, transfer the peppers to a cutting board and cut them into sizes that you like. I prefer long strips.
You have several options for storing your roasted red peppers if you don't want to use them right away. You can store them in an airtight container in the fridge -- I like to store mine in a mason jar with a drizzle of olive oil, and they usually keep for 1 to 2 weeks. Or, you can freeze your roasted peppers in a freezer bag. They will keep for a couple of months in the freezer.
Photos by Jodi Moreno.