D.I.Y. Roasted Red (and Yellow) Peppers

I never got the obsessions with roasted red peppers; to me they always tasted vinegary and bitter. However, an excess of peppers from my local farmer dictated that I experiment with recipes before my peppers went bad. The result: delicious, sweet and cheap roasted red, yellow and orange peppers perfect for salads, scrambled eggs and eggplant stacks.



Step 1: Heat broiler to highest temperature. Remove the stem and seeds from your pepper, then slice edges to make the pepper lay flat. Place on a baking sheet and place under the direct flame of the broiler.






Step 2: Check the peppers after 10 minutes and then every couple of minutes after that. Remove peppers when the skin is completely black.


Step 3: Dump peppers in a large bowl and immediately cover the bowl tightly with plastic wrap. Let sit 10 to 15 minutes. This allows the peppers to steam and helps to remove the blackened skins.







Step 4: Gently remove skin from peppers. You can store
these in the refrigerator for up to a week in a plastic container.