Plus great appetizers to make with them! You might be asking yourself…why make them when I can buy them? I am the first to admit that in a pinch, the store bought kind will do. But once you have enjoyed the homemade variety, you will NEVER want store bought again! It is SO easy, and they are SO much better! You can either leave them “au naturale” or get creative with the little extras that you add into the marinade: basil, parsley, oregano, thyme, rosemary, chives…the possibilities are endless! And sure, you can eat them all by themselves, but Oh! the good stuff you can make with them!!! Scroll down!
Turn the burner on and place peppers directly over the flame.
Turn peppers as each side blisters and blackens until charred on all sides.
Transfer charred peppers to a large sheet of aluminum foil, wrap them sealing tightly.
Holding the pepper at the stem, gently scrape the charred skin pushing the spoon under the skin and scraping away from the stem. Continue until all of the skin is removed.
Some easy appetizer ideas:
Puree with a combo of light sour cream & cream cheese for an awesome dip to serve with pita chips or crostini
Arrange on a platter with fresh mozzarella slices and fresh basil, drizzle with good olive oil and a little balsamic vinegar
Wrap slices around small marinated mozzarella balls…hold it together w/a toothpick
Combine with some capers and top goat cheese smeared crostini
Skewer a folded slice of pepper with a square of feta and black or green olives
Add to an antipasto platter with olives, salami, prosciutto, fresh mozzarella, marinated artichoke hearts and some crusty bread
- 4 red bell peppers
- 1-2 tablespoons balsamic vinegar
- ¼ cup good olive oil
- 1 garlic clove thinly sliced
- ½-1 teaspoon Kosher salt
- 10 grinds of black pepper
- 1 teaspoon fresh herbs, chopped...Take your pick: basil, oregano, chives, thyme, parsley, rosemary (I used 1 teaspoon each of basil and parsley)
- The gas stove is the method that I used, but this also works with your grill. Turn the burner on and place peppers directly over the flame. Turn peppers as each side blisters and blackens until charred on all sides.
- Transfer charred peppers to a large sheet of aluminum foil, wrap them sealing tightly.
- Turn the oven on to broil. Place the peppers on a foil lined baking sheet about 8 inches from the broiling element. Roast peppers for about 20 minutes, giving a quarter turn every 5 minutes until the peppers are completely charred. Remove them from the oven and carefully fold up the foil that you lined the baking sheet with wrapping the peppers and sealing them tightly to steam.
- Allow peppers to steam approximately 10-15 minutes before opening packet. Let peppers cool to touch and begin removing the skin. I find it easiest to use a small spoon to remove the skin. Holding the pepper at the stem, gently scrape the charred skin pushing the spoon under the skin and scraping away from the stem. Continue until all of the skin is removed. If you still have bits of blackened skin on the pepper, gently rinse under water to remove. Pat dry. Remove stem and seeds. Slice the peppers to whatever size you like...I cut mine into eighths.
- At this point, you can either use the roasted peppers as is, or marinate them. If marinating, place oil, vinegar, salt, pepper, garlic slices and fresh herbs into a bowl and whisk to combine. Add pepper strips and turn to coat evenly. Place all into a sealed container and refrigerate for at least one hour to overnight.
