10/30/2013

This is a recipe that my family has been cooking as long as I can remember. I’ve had jarred red peppers and they are really not the same, plus they have preservatives in them which I would rather do without. Homemade roasted peppers are richer, earthier, and simply more delicious. Plus the jarred peppers can get pretty pricey! Give it a try and let me know if you think the two are comparable 🙂
Ingredients:
·         As many peppers as you want, I like red best
·         Olive oil
·         Garlic
·         Lemon Juice
·         Salt  and Pepper, to taste
Preparation:
1.            Wash peppers

2.            Flip iron grate on stovetop upside down (this creates more space for more peppers)

3.            Turn on the flame and using tongs, place the peppers on the grate on the flame

4.            Turn the peppers every few minutes so that each side is completely charred and black

5.            Once all sides of the peppers are black, place them in a bowl and cover the bowl for around 3   minutes. You can also put them in a paper bag. The idea is to allow the steam to loosen the char.

6.            Remove the peppers and scrape off the char using the back of your knife. You don’t want to wash the peppers because it will remove the (delicious) oils.

7.            Slice peppers into thin ribbons and place in a bowl or jar with olive oil, minced garlic, lemon juice and salt and pepper. Use as much or as little as you like as it depends on your preferences. Keep in the fridge.

Start with the peppers on the stove, don’t forgot to flip the grate for more room

Use tongs to flip the peppers and don’t forget to smile 🙂

Once the peppers are charred, put them in a bowl with cover, paper bag, or in this case, pan with lid, to let them steam for a few minutes. This makes it easier to remove the burnt part and softens the peppers.
Use the back of your knife to scrape off the char and slice into ribbons (you can also tear the peppers into ribbons, no need to be exact)Put the peppers in a jar with the garlic, lemon juice, olive oil and salt and shake it up making sure to coat all the peppers with the oil and flavors. These peppers actually taste better after a few days in the fridge.