© 2020 MarcaRelli
Homemade roasted peppers are easy to make and far superior to those musciad roasted peppers you get at the supermarket. All you need are some peppers, a brown paper bag, and you’re in business.
We drop the peppers right into the flames of the gas range until they’re charred all over. The roasting process imparts a wonderful smoky flavor to the peppers and perfumes your house like frankincense.
You can use these in any recipe that calls for roasted peppers or, better yet, eat them rustic style – slathered on slices of dense quality bread with a good gulp of Burgundy right behind.
Need This
4 large bell peppers (any color or mixed colors)
1 clove of garlic
Olive oil
Course salt
Rustic style bread
Fresh Parsley (optional)
Do This
If you have a gas range put each of the peppers on a burner rack and put a medium-low fire under them.*
Roast the peppers over the flames turning occasionally with tongs until the peppers are mostly blackened all around and starting to soften (usually a good 10 to 12 minutes depending on how high you have those flames).
When the peppers are roasted, immediately drop them into a brown paper bag and roll the top closed to seal them in. Let the peppers steam out in the paper bag for 10 to 15 minutes. Don’t go anywhere.
Now remove the peppers from the bag. Take a paper towel, or the tines of a fork, and scrape off most of the blackened skin from each of the peppers – you can leave just a little of the blackened skin on for aesthetics if you wish.
Slice the peppers in half lengthwise and remove the cores and most of the seeds.
Put the pepper halves into a colander and let them drain and dry out for about ½ hour.
Cut the garlic clove in half and rub it all around the inside of a large glass bowl. Discard the garlic.
Slice the roasted peppers up into thick slices and add them to the bowl. Pour a couple of glugs of olive oil over the peppers. Mix well.
Chop fine about 1 teaspoon of fresh parsley (if using) and sprinkle it over top. Finish with a good pinch or two of course salt. Serve on slices of dense rustic bread.
Serves 4. My Cost Approx. $ 2.90 (sans bread) – about 73 cents per serving.
*If you do not have a gas range try roasting the peppers in your broiler or on the grill outside until you get the same result. GMN