How to make Roasted Red Peppers
My cousins, Jim and Carmie are as passionate as I am about preserving old family recipes and creating new ones. This easy Roasted Red Peppers Recipe is just one example.
If you've read some of my previous posts you'll see that I've called on them before to help clarify an old recipe.
Not many people can do this outside on their grill in January, but they live in Arizona and the temperature was 80 degrees. Much warmer than here in Western New York. Following is their simple process of roasting Red Peppers for our enjoyment.
Roasted Red Peppers by Jim and Carmie
We have been making our own ROASTED PEPPERS for over 40 years and finally decided to write down our process and capture it on film as best as possible.
First, we start with a bushel of red bell or pimento peppers. You can do 3 or 4 peppers or as many as you feel comfortable with. It’s simple, all you need is your gas grill.
Place the peppers on the grill with the grill set on high (no need to wash them) and then cook until they're burnt and blistered.
Place the cooked peppers in a large pot and keep covered. Continue until all the peppers are cooked.
Place the peppers on the grill with the grill set on high (no need to wash them) and then cook until they're burnt and blistered.
Place the cooked peppers in a large pot and keep covered. Continue until all the peppers are cooked.
Next, you’ll need news paper, a small bowl of water, and a large bowl. Lay the news paper out on a table. The table can be uncovered or if you prefer you can use an old table cloth. (We use an old table cloth.)
Start by peeling the skin from the peppers, then open the peppers and remove the stem, seed pod, and all the seeds. Then tear the pepper into large sections. One to three sections and place in the large bowl.
(We have found that dipping the pepper into a bowl of water prior to peeling makes the process easier and that two people makes this easier also – one peeling and the other deseeding and tearing into strips.) Be careful during this process as the juice from the peppers will be hot.
Start by peeling the skin from the peppers, then open the peppers and remove the stem, seed pod, and all the seeds. Then tear the pepper into large sections. One to three sections and place in the large bowl.
After peeling, deseeding and tearing all the peppers into strip’s we divide them into one-quart ziplock storage bags and add a heaping teaspoon of chopped garlic to each bag.
The peppers will yield their own oil and as you bag them the oil will transfer automatically. Lay the bags flat on a cookie sheet and freeze.
The peppers will yield their own oil and as you bag them the oil will transfer automatically. Lay the bags flat on a cookie sheet and freeze.
Keep frozen until ready to serve. Thaw either in a microwave or allow them to come to room temperature.
They are great by themselves, as a side dish or in a sandwich. Season to your taste with salt and pepper when serving.
They are great by themselves, as a side dish or in a sandwich. Season to your taste with salt and pepper when serving.
The bushel of peppers we used contained 68 peppers and yielded 13-quart bags. The whole process took about 2 ½ to 3 hours.
Check out these Grilled Stacked Veggies made with roasted red peppers.
Check out these Grilled Stacked Veggies made with roasted red peppers.
As always thanks for stopping by and I hope you enjoy!
North Atlantic Imports 1517 Griddle Cooking Station, 2-Burner, 28-In.
Ziploc Freezer Bags, 114 CountGranite Ware 0706-2 Covered Preserving Canner with Rack, 12-Quart
Ziploc Freezer Bags, 114 Count
Granite Ware 0706-2 Covered Preserving Canner with Rack, 12-Quart
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