Homemade Fire Roasted Red Peppers
I love fire roasted peppers but they can get pretty expensive if you use them often and making them at home is quick and easy.
I have mentioned in previous posts that during the summer the grill is my preferred way to cook. I really think it can almost act as a kitchen in and of itself. So I take advantage of the times my grill is already being used to get some extra credit in the prepared cook department.
The method is simple as you will see below. You can also use this time to get a nice char on ears of corn as well as fresh green chilies and freeze them for later. I have a corn mustard and a black bean salad that become “toss together” sides due to my extra few minutes on a day when the grill is already fired up.
When it comes to the roasted red (or yellow) peppers you get the same rich sweetness as store bought jarred peppers while at the same time being able to control what type, flavor and amount of oil YOU want combined with them.
So use use your grill to stretch the flavors of summer into the Fall months when our ovens become the workhorse of the kitchen. Have fun!
8-10 fresh red bell peppers
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1/4 cup olive oil, depending on jar size
Set up a charcoal gill to hot heat. Cut peppers in halves and brush with oil. Char halved peppers until tender and just blackening.
Remove from grill, place an a Zip-Lock bag and allow to cool.
With a paper towel, remove some, but not all charring from peppers.
Cut into desired lengths and cover with remaining oil and additional ingredients.
Can or store covered in refrigerator for up to a month.
Note: If doing bulk amounts, like I prefer, just double recipe based on how many jars you hope to fill.
The leftover oil from the peppers is terrific to use in salad dressings.
ex: red pepper parmesan cheese and chili dressing.
See: The Prepped Kitchen