Roasted Red Peppers

Roasted Red Peppers

Ingredients:

12 Red Bell Peppers
12 cloves of Garlic
Extra Virgin Olive Oil (EVOO)
1 bunch fresh Basil
Kosher Salt
Air-Tight Storage Containers

Directions:

In order to make Roasted Peppers, there are two practical methods for the home cook. If you have a gas oven, with exposed flame elements, then you can simply rest the peppers on top of the elements to blacken the skin of the pepper (or use tongs to hold over the element to get all the angles). If you do not have a gas oven, then move your oven shelf to the top portion of the oven and set your oven to broil. If you are using the oven method, you can roast the peppers whole, rotating them occasionally to get all the sides, or you can slice the peppers away from the core, and place them on a greased cookie sheet, flesh side down, and just let them roast. Remember however to leave your oven door ajar so that you do not set off your smoke detectors!

Once you have completely blackened the skin of the peppers, place the hot peppers in a large bowl and cover with plastic wrap. This will trap the steam, and make it easier to remove the skins once the peppers have cooled. While the peppers are resting, prepare the rest of your ingredients. Make sure that the containers you will be storing your peppers in are 100% clean, as you will be storing your peppers for a long time, (or until they’re all eaten up!) and you do not want bacteria to grow.

Finely mince the garlic and divide it up amongst your containers equally. Wash and dry the basil, making sure you have checked for any dirt or insects. Take 5-6 leaves of basil, and stack them on top of each other, then roll them up, making a little basil cigar. Take your knife and slice through the cigar, making fine strips of basil (this technique is called chiffonade for those who want to be fancy!). Divide the basil amongst your containers. Remove the plastic wrap from the peppers, and slide the skins off the peppers. It does not have to be perfect, in fact, a little bit of the charred skin adds flavour. Make sure to remove all the seeds, then slice into strips and equally distribute the peppers into your containers. Add salt to taste, and cover with EVOO.

These peppers will keep for weeks, but make sure to keep them REFRIGERATED! You do not want to risk botulism (which can form if left for a length of time un-refridgerated). Botulism can’t grow below 40F.

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One thought on “Roasted Red Peppers

  1. Pingback: Cheese, Red Pepper & Mushroom Strata | Cooking Kosher with COR

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