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.
Fill up the grill.
Keep turning the peppers.
Black and charred is a good look for roasted red peppers.
Place all of the charred peppers in a stainless steel bowl.
Cover with plastic wrap tightly to capture & help steam the red peppers.
All ready to start peeling.
Peel the skin off and remove the sees and membranes.
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
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.
- 12 Red Peppers
- 1/2 cup Extra Virgin Olive Oil
- 2 tablespoons Canola oil for grill
- Preheat grill to the high heat.
- Generously oil the grill.
- Place washed and dried peppers directly on the grill.
- Turn peppers every 10 minutes to char each side.
- After 40-50 minutes the peppers should be completely charred.
- Remove peppers from grill and place into a bowl.
- Cover hot peppers with plastic wrap sealing the edges tightly to hold in the steam.
- Leave peppers to rest for 1/2 hour or until cool enough to handle.
- Remove stem from each pepper and slice into quarters.
- Remove blackened skin of the pepper and discard the seeds.
- Rinse peppers in cool water.
- Place peppers in a sealed plastic container and pour over the olive oil.
- Use within 2 weeks.