BBQ Basic: Make Your Own Roasted Red Peppers

BBQ Grilled Roasted Red Peppers

I love roasted red peppers. They are sweet and delicious and full of versatility. I use them on pizzas, in BBQ sauces, on sandwiches and even in soup. The possibilities are endless.

This week I made a large batch of roasted red peppers for some recipes I am working on.

How to make roasted red peppers on an IR grill.

Fill up the grill.

How to make roasted red peppers on an IR grill.

Keep turning the peppers.

How to make roasted red peppers on an IR grill.

Black and charred is a good look for roasted red peppers.

How to make roasted red peppers on an IR grill.

Place all of the charred peppers in a stainless steel bowl.

How to make roasted red peppers on an IR grill.

Cover with plastic wrap tightly to capture & help steam the red peppers.

How to make roasted red peppers on an IR grill.

All ready to start peeling.

How to make roasted red peppers on an IR grill.

Peel the skin off and remove the sees and membranes.

How to make roasted red peppers on an IR grill.

All done – store for up to 2 weeks in the fridge in a sealed container.

BBQ Basic- How to make your own roasted Red Peppers

Rating: 41

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 12

Serving Size: -

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BBQ Basic- How to make your own roasted Red Peppers

Roasted red peppers are sweet and delicious and full of versatility. Use them on pizzas, in BBQ sauces, on sammies and even in soup. The possibilities are endless.

Ingredients

  • 12 Red Peppers
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tablespoons Canola oil for grill

Instructions

  1. Preheat grill to the high heat.
  2. Generously oil the grill.
  3. Place washed and dried peppers directly on the grill.
  4. Turn peppers every 10 minutes to char each side.
  5. After 40-50 minutes the peppers should be completely charred.
  6. Remove peppers from grill and place into a bowl.
  7. Cover hot peppers with plastic wrap sealing the edges tightly to hold in the steam.
  8. Leave peppers to rest for 1/2 hour or until cool enough to handle.
  9. Remove stem from each pepper and slice into quarters.
  10. Remove blackened skin of the pepper and discard the seeds.
  11. Rinse peppers in cool water.
  12. Place peppers in a sealed plastic container and pour over the olive oil.
  13. Use within 2 weeks.
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