September 26, 2018

Whether it’s a sweet pepper or a hot pepper, roasting takes the edge off its sharp, vegetal side, brings out its natural sweetness, and gives it a smoky charred flavor that’s great in recipes. We like to make a big batch and keep them around to use on sandwiches, pizza or bruschetta, soups, egg bakes — and spreads, like tapenade.

Our tip: Pack your peppers in a jar with olive oil — they'll keep for 3 weeks refrigerated.

Ingredients

4 red peppers
4 poblano peppers
Olive oil

Directions

1. Heat oven to 450º, and place the peppers in a baking dish.
2. Put in the top-half of the oven, 3 – 4 inches from heat, turning the peppers occasionally as the skin begins to bubble and char.
3. Roast for 25-35 minutes until blackened and collapsed, and then remove from the oven.
4. Remove from oven, and let the peppers rest until they’re cool enough to touch.Tip: Cover the hot peppers with tinfoil for 15 minutes — the steam makes peeling the skin off a snap.
5. Peel skin, remove the seeds, and slice or chop according to your preference.
6. To save the peppers for later use, put them in an airtight container and cover with olive oil. They’ll store for 2 – 3 weeks.