Roasted red pepper sheppards peppers;roasted

My peppers have been in the oven for 45 minutes but they haven't blackened, I suppose because I doused them inEVO. They have softened substantially, however I do not knowhow to preserve these. I can not remove the skins. How would I keep these inthe fridge or the freezer as long as I can

  • Posted by: HELEN
  • March 7, 2019


LeBec F. March 9, 2019
oooooh, smaug, i LIKE that: immolate and pepper in the same sentence! i'm def'ly signed up for etymology of immolate.
LeBec F. March 9, 2019
the cloth trick is cool to know, but then there's the extra step of rinsing out
all the little char bits!
Smaug March 9, 2019
Well- not much of a problem really if you don't severely immolate the pepper; I usually end up using the rag for the next day's dish cloth. And nothing to throw away.
LeBec F. March 9, 2019
1540s, "to sacrifice, kill as a victim," from Latin immolatus , past participle of immolare "to sacrifice," originally "to sprinkle with sacrificial meal," from assimilated form of in- "into, in, on, upon" (see in- (2)) + mola (salsa) "(sacrificial) meal," related to molere "to grind" (see mallet).
Smaug March 9, 2019
Yup, that's what my et dic says (sorry, just being modern there), gives it as 1548 for a first citation. Interestingly, it gives 1425 for "immolation", giving Middle French as well as Latin as possible origins. No doubt this knowledge will be invaluable in days to come.
LeBec F. March 9, 2019
i love the char flavor when i keep turning them directly over the flame, til blackened. then toss in a bag or sealed container--to steam ~10 minutes. charred skin removes easily while pepper is run in and out of water spray.
they don't last long at all in frig. i've tried submerging them in olive oil but oxygen must still be present, and they break down. freezing keeps partly crunchy texture (ex: frozen stuffed peppers and chiles rellenos.
MMH March 8, 2019
I put mine under the broiler to blacken them. I also have good luck with the freezer.
Smaug March 9, 2019
You usually get the best results with a large open flame, such as a broiler or barbecue; charring over a burner or small flame is often the only practical choice if you're just doing a pepper or two, but they will char much more evenly and peel easier with a large flame at a distance. I also find that wrapping in a damp cloth produces better results than putting them in a bag, wrapping in plastic, etc- the skin for some reason comes off in larger pieces. I usually skip this when doing a lot of peppers at once, though.
Smaug March 8, 2019
There shouldn't be any problem with freezing them; I usually clean peppers before freezing, as the freezing breaks down the cells and they get pretty sloppy when thawed (your baked peppers probably are anyway), but they also clean pretty easily when partially frozen. Peppers seem to contain some sort of antifreeze; they'll thaw to a semi pliable state very fast.
C S. March 8, 2019
These are my thoughts, not professional advice. If I was planning to keep them in the refrigerator, I would seed, them, cut them into strips and keep them covered with more olive oil.
To freeze, I would again, seed them, collapse them and put them into a freezer bag with all the air removed and them keep them until needed.
Recommended by Food52