Roasted Red Peppers…bliss

If you ever want up the anti on flavour, then do yourself a favour and roast them peppers!  It’s easy-peasy lemon squeezy.

First you need to blacken/roast your peppers and there are two ways to do this.

The first way, and the one I favour is to place them on a baking sheet and bang them under a very hot grill.  You need to watch them.  As soon as the skin turns black, turn them and keep going until they are fully black and blistered.

The second way, is to place them directly over a flame – gas tops work well.  Keep turning until completely black and blistered.

The minute you remove them from the heat, place them in a plastic bag and seal tightly.  Use tongs here ‘cos they are HOT.  They can now sit and enjoy a good steam / sauna for about 15 to 20 minutes.  Do not throw away or discard the juice at the bottom of the roasting tray – that’s pure flavour.  I add this juice to my sauces etc.

Place the peppers on a board, and scrape away the blackened skin, slice open and discard the seeds.  Don’t get too anal about removing every ounce of blackened skin – a little bit of char just adds to the flavour.

From here, you can either cook with them immediately, or store them in jar with some olive oil and garlic should you wish to.

There is so much that you can do with these babies.

They are great blitzed with some yoghurt/sour cream for a dip.  Delicious added to couscous and just sublime as part of a mezze platter.  They also add great flavour to soups, stews and casseroles.  Oh, and if you like hummus, then add some red roasted peppers to the mix for a taste sensation.

The whole idea with food is to discover new and exciting flavours, otherwise, what’s the point?