This is a great preparation for whenever you buy fresh bell peppers but for some reason the week went by and didn’t get to use them. When the peppers start getting wrinkled most people throw them because they think they’ve gone bad, wrong! Those wrinkled red peppers make perfect roasted red peppers, they don’t need to be super fresh and crunchy for this, you’ll cook them and they’ll get soft anyway!
Keep in mind that red peppers were initially green, but when they mature the sugar level increases and the color also intensifies; the same thing happens with the yellow ones, which turn orange. We can also combine different colors (yellow, red, orange, green) that will bring a lot of color to your dishes. We could roast different types at the same time, but it is more advisable to use peppers of the same size, otherwise the smaller ones would roast much faster, with the risk of burning.
Peppers can be roasted whole or split open and seeded. The first step will always be to wash and dry the peppers well, checking that they do not have damaged parts, and cut part of the stem if it is very large or if it has attached leaves, it’s also preferable to leave them at room temperature and not roast them straight from the fridge.
You can make this straight in the fire which is a pretty quick method or you can use the oven. I prefer the oven method even though the fire roasting adds another depth of flavor but in the oven you can just put the timer and keep doing stuff around the house while they’re done. When you use the fire roasting method, well, you need to keep an eye in it and turn them around constantly so they don’t catch fire and taste burned while the inside it’s still kind of raw. You want an even roasting so that the peppers are thoroughly cooked and roasted on the outside. In the summer we can take advantage and use the grill while we grill other stuff too, that way you don’t heat up the whole house with a hot oven.
Oven Method:
Preheat the oven to 400F or 200C.
Lightly grease a large tray or dish with oil.
Place the peppers on top without crowding them too much. Water with a little more extra virgin olive oil and massage so that they spread well.
Roast at medium height for about 25-35 minutes, turning with tongs halfway through cooking.
The final point depends on taste, I like them more done, more tender. The skin should be blackened in some parts.
They can also be roasted using the gratin, if it is powerful. In this case, it is advisable to place the peppers on the highest level of the oven, but making sure that there is enough space so that they do not burn too quickly, leaving the inside half cooked.
While still hot, wrap them in the same paper you used to line the pan or cover with a clean dry towel to trap the moisture and make the peeling task easier.
Once is cooled gently peel the skin and it should come right off easily.
Store them in a clean and dry airtight container (I use a glass jar) or cover with extra virgin olive oil to have both in the same jar, roasted red pepper and red pepper infused oil that’s great for making vinaigrette, focaccia, cooking, etc.
Store in the refrigerator in a dry and clean airtight container. Enjoy!
Grilling or Fire Method:
In the outdoor dining season we can take advantage of the barbecue or grill; with good embers we will get particularly flavorful irresistible roasted peppers, if you have a gas range that works too.
Place the peppers on the barbecue grill over the flames.
Make sure that the power of the flames is medium and does not directly burn the peppers.
Turn from time to time with suitable tongs to roast them evenly.
Remove after 20-25 minutes, when the skin is very black.
Let them rest for some minutes and peel the skin off. Serve or store in a clean and dry airtight container and enjoy!
Stove Method:
Cover the surroundings of the fire with aluminum foil to protect it from splashes, or use a special “grill” for these purposes.
Place one pepper at a time directly on the fire.
Grill on medium power for about 25-30 minutes, turning every so often to grill evenly on all sides.
Cover while warm to trap the moisture and make the peeling task easier. Peel the skin and serve or store in clean and dry airtight container.
