I often list fire-roasted peppers as an ingredient. The best way to fire-roast a pepper is over
an actual flame. However, you can also achieve
this in the oven.
Servings: one pepper
Time:
Prep: 5
minutes;
Cooking:
10-15 minutes,
Resting:
5 minutes
Hardware:
A cutting
board and knife, a roasting pan or cast iron skillet, tongs, a large plastic
container, the sink
Ingredients:
1. Wash the pepper.
Cut
it into quarters.
Remove the seeds and
white ribs.
2. Place the pepper skin side up in the skillet.
3. Place the skillet on the top shelf under the broiler and
roast until the pepper skin is blackened and blistered.
4. Cover the pepper with the plastic container and allow to
rest for 5 minutes.
5. Rinse the pepper under running water while gently
rubbing. The skin should just rinse off.
6. Now you have fire roasted peppers.
These can be used as sandwich ingredients,
added to soup, tossed in salads or used in any of these recipes:
Italian Sammies,
Stromboli,
Italian Flatbread
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