Continuing on the theme of using up garden produce while it’s ready, I wanted to try roasting some red peppers and jalapenos to use on sandwiches and for pizza toppings. I hadn’t tried it before, but it turned out to be relatively easy and extremely tasty. I was roasting these just before I started dinner and a few of them went straight onto our plates. It turns out they go very well with bangers and mash and green beans.
There seem to be many different ways to roast peppers – over an open flame, on the bbq, broiled in the oven or roasted in the oven. Since I’m lazy and a little absent-minded, I chose the roasting in the oven method. Me and open flames and broilers are a recipe for disaster. I’d get distracted by something shiny and before you know it the smoke alarm would be screaming. My husband says the smoke alarm should not be used as a kitchen timer.
Most people seem to roast their peppers whole, turning them during the roasting process, but I cut them in half and seeded them before putting them on the roasting pan. It’s got to be a lot easier to do it at this stage than it is when they are wet and slippery. You’ll see in the picture that I also tried roasting some jalapenos, thinking that it would mellow them somewhat (mine are blisteringly hot this year – possibly because of the drought in the early summer?). I was wrong. I took one teeny bite of the roasted red japapeno and did the snoopy dance around the kitchen, drank a gallon of milk and finally stuffed a frozen doughnut in my mouth, hoping for relief. It’s still burning. I officially declare our jalapenos Greg Kelly hot (Greg is a friend of ours that likes the hot sauce that they use on fencerows in Thailand to keep the elephants out – or so the story goes). I didn’t keep those ones. Our jalapenos are best suited for the hot sauce I made last week, and even then in small doses (though it is very good).
These will keep in the fridge for a week or two, but the chances of them lasting that long are slim. I’m going to keep making these and will store them (sliced into strips) in the freezer for future pizza nights.
Oven Roasted Red Peppers
- red peppers
- olive oil
- foil wrap or a silpat
- bowl and plastic wrap to cover (or you could just use a baggie)
Heat oven to 450F. Cut the peppers in half and seed them, then arrange on a cookie sheet lined with foil or a silpat (this will make peeling them up afterwards much easier). Lightly spray with a mister filled with olive oil – this step isn’t absolutely necessary, but I read that it makes peeling the skins off later much easier. Roast until skins blister and blacken – mine took about ½ hour.
Remove them from the oven and put them in a bowl covered in plastic wrap and allow to sit for 15-20 minutes. They will steam and continue to cook for a bit. Peel the skins off with your fingers while the peppers are still slightly warm (it’s easier, and less gross than dealing with cold slimy peppers).