Roasted Red Peppers

Roasting and peeling red peppers raise these vegetable to another level.The richness of taste and the smoothness of texture make it an unrivaled ingredient to salads, stews and as a side vegetable. They are delicious eaten simply too – on a cracker with hummus or tapenade for example. It is worth doing a batch and putting them in a sealed container in the fridge covered with olive oil.  Raw peppers are raw peppers and are delicious as that, but apart from baking peppers, all dishes seem to be improved by peeling the pepper. I suggest doing this with three large red peppers and forcing yourself to use them when ever possible.


3 large red peppers


Pre-heat the oven to 220 degrees. Put the peppers on parchment paper, then onto a baking tray. Place them in the oven until they start to blacken, this can take 20 minutes, maybe a bit longer. Take out of the oven and let them cool down a bit, a couple of minutes. Cover with cling film. Forget about them for at least an hour.

Un-wrap  and pull off the skin and remove the seeds. This is never the same process, sometimes the whole skin pulls off and the pepper is in large attractive pieces, other times it can be bitty, messy and annoying.  After you have done this a few times it will become easier.

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