RE: Roasting Peppers

[Guest guest]

100% agreed- i roast mine the same way- just in the broiler.. i always do

them fresh- it isnt hard or time consuming really.. so much betetr than

jarred!

 

 

Ilene Rachford [irachfrd]

Thursday, May 30, 2002 2:14 PM

Veg-Recipes

RE: Roasting Peppers

 

 

I've just read the post re: roasting peppers, and it sounds like the *hard*

way to do it!

 

As peppers are plentiful in the summer, I do a lot and freeze (they freeze

beautifully!). I do it outside on the grill.

 

Wash the peppers. No need to cut off tops and bottoms and slice. Just put

them on the grill on the highest flame, close the top (if you have one) and

check. You want them charred. Turn the peppers so as much of the skin chars

as possible, without burning. As the peppers are done, put them in a large

brown paper bag and close the top with a clip. Let the peppers steam in the

bag and cool. When cool, slip off the skin, remove the stem and seeds and

put in a large bowl. As they sit for awhile, the pepper liquid will seep

out. This is perfect for freezing.

 

You can then slice or halve the peppers. I usually freeze in 8 oz containers

(old margarine tubs). If you can't grill, just char the peppers under your

oven broiler. Either way, it takes a bit of time, but well worth the effort.

 

Ilene

 

 

 

[Guest guest]

I've just read the post re: roasting peppers, and it sounds like the *hard* way

to do it!

 

As peppers are plentiful in the summer, I do a lot and freeze (they freeze

beautifully!). I do it outside on the grill.

 

Wash the peppers. No need to cut off tops and bottoms and slice. Just put them

on the grill on the highest flame, close the top (if you have one) and check.

You want them charred. Turn the peppers so as much of the skin chars as

possible, without burning. As the peppers are done, put them in a large brown

paper bag and close the top with a clip. Let the peppers steam in the bag and

cool. When cool, slip off the skin, remove the stem and seeds and put in a large

bowl. As they sit for awhile, the pepper liquid will seep out. This is perfect

for freezing.

 

You can then slice or halve the peppers. I usually freeze in 8 oz containers

(old margarine tubs). If you can't grill, just char the peppers under your oven

broiler. Either way, it takes a bit of time, but well worth the effort.

 

Ilene