Why buy canned roasted red peppers when you can roast them in 7 minutes at home, steep in a bowl for 30 minutes and can in less than 1 minute?!!! I love preparing making things from scratch, especially when it is this easy!
If you shop your local grocer deals, you can find the peppers on sale occasionally that make this an even bigger steal to make your own. Plus, they are insanely good when they are fresh! Roast up a big batch and store them in your fridge for a long time until you need them for a recipe. These are really good in a breakfast scramble, omelet or burrito. They are a great addition to grilled chicken, a fresh salad or even on a hamburger!
First, move your oven rack to about 6 inches from the top. Preheat your oven to broil on HIGH. Now, prepare your peppers. Simply cut the tops off, remove the seeds and core and discard. Cut the peppers into thick strips and lay on a parchment lined baking sheet.
Place the baking sheet in the oven and set your timer for 7 minutes. Check your peppers after the 7 minutes; you want the skins to be blistered and charred a bit.
Remove from the oven and immediately put all the roasted peppers into a large bowl and seal with plastic wrap. Let sit for 30-45 minutes to steep/steam. This will insure your peppers are cooled to the touch and the skins will remove easily.
Remove as much of the peppers skins as possible and place into an airtight container or mason jar. I put my peppers in whole so I can cut them up how I like them for each use when I need them. You can choose to slice them all up now if you would like to save you that time later. Once done, pour Extra Virgin Olive Oil (EVOO) into the container or jar. You want at least 1/2 cup of EVOO for a large container or jar. Store in the fridge for several weeks and use as needed.
Oven Roasted Red Peppers
Ingredients
Note
- Add whole peeled garlic to the bottom with oil to infuse the peppers.
- Use multi-colored peppers for FUN!
- Add cook top-cooked onions.
