Roasted Red Bell Peppers

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Sure, you can buy roasted peppers, but make your own and you can flavor them any way you want. SAM

3 large red bell peppers
1 cup olive oil

Place each pepper on a hot grill or over the gas flame of a stovetop. Turn occasionally, allowing the skin to blister and blacken, about 20 to 30 minutes. When each pepper is thoroughly blackened, place it in a glass casserole, cover, and steam for 5 minutes. Rinse away the blackened skin under cold running water. Peppers will be very hot. Slice and seed the peppers, place them in a pint jar, and cover with olive oil. Store in the refrigerator.

For variations, place in the bottom of the jar one or more of the following:
1 clove garlic, peeled and crushed
2 sprigs fresh rosemary
1/2 teaspoon black peppercorns
1/2 teaspoon dried thyme
1/2 teaspoon dill seed
1 teaspoon herbes de Provence
1/2 teaspoon dried bouquet garni
Makes 1 pint.

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One Response to Roasted Red Bell Peppers

  1. […] Grilled Eggplant in Yoghurt by Saffron Trail Chargrilling Red Peppers by The Rocky Road of […]

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