While this is a recipe, the product is not a meal or even a side dish. It’s a garnish – think less pretty, more healthy. You can buy roasted peppers in most grocery stores, but it’s extremely easy to make yourself. Which is comforting when you get concerned about additives…
The recipe takes a little longer than an hour, start to finish. Total cook time is 40 minutes, with 15 minutes to steam. After that, it depends on how many peppers you do and how diligent you want to be about peeling the skin (if at all). You can use the roasted pepper immediately, but the recipe includes storage in olive oil (at a minimum) and assumes you want to do this in batches to make it a worthy time investment.
- Baking pan or cookie sheet
- Aluminum foil
- Tongs (easier than using a spoon)
- Paring knife
- Large bowl: Don’t use plastic, as it will often melt.
- Storage: glass/mason/hermetic jar, 500 mL minimum suggested
- Bell peppers
- Extra Virgin olive oil: 1+ L
- Garlic: 2 cloves
- Add a layer of aluminum foil to the baking pan/cookie sheet
- Place peppers on the pan/sheet, on their side
- Mince garlic, leave to open air for 5 minutes
- Preheat oven at 400° F
- Put the baking pan/cookie sheet with peppers in the oven for 20 minutes
- Pull the pan/sheet out to rotate the peppers 180°
- Put the pan/sheet back in for another 20 minutes
- Remove the pan/sheet from the oven
- Use tongs/etc to get the peppers out of the pan/sheet, onto a plate/something easy to clean because the peppers will sweat as they cool (and there’s more inside the peppers)
- Cover the plate/etc with the bowl, leave as is for 15 minutes (this steams the peppers)
- Move close to a sink
- Use the paring knife to open a pepper so you can remove the stem and seeds. Cutting the pepper in at least half can make it easier to work with.
- Turn the pepper inside out, dumping the water/juice into the sink. Be careful: the water/juice inside the pepper can be scalding.
- Remove any remaining seeds and/or parts of the stem
- Optional: Peel off the skin of the pepper with your fingers
- When adding to the jar, alternate layers of garlic and bell pepper
- After either filling the jar or running out of pepper, add olive oil until it covers the peppers
- Seal. These will last for up to 3 months if refrigerated. For longer storage, transfer the peppers and their oil to a zipper top bag and freeze for up to a year.
- Colour doesn’t matter, but your choice might pay off at meal presentation
- When placing the peppers on the pan/sheet, point the stems North
- Don’t wash the peppers once peeled
- Adapted from How to Roast Bell Peppers