You have to try this recipe for roasted bell peppers--makes a nice present at Christmas! You can put them in a jar--wash the jars first, soaking off the label. Sterilize before use by placing upside down in a low oven for half an hour. While the jars are hot, add sliced peppers and fill with olive oil.
6 large bell peppers of different colors
Extra virgin olive oil
Preheat oven to 450 degrees. Lightly grease a large baking sheet. Quarter peppers, remove the cores and seeds, then squash them flat with the back of your hand. Lay peppers skin side up on the baking sheet. Roast peppers in the top third of the oven for 12-15 minutes, until the skins blacken and blister. Remove the peppers from the oven, cover with a clean dish towel until they are cool, then peel off the skins. Slice the peppers and pack them into a clean sterilized jar. Add olive oil to the jar to cover the pepper slices completely, then seal the lid tightly. Store in the refrigerator and use within 2 weeks. (No problem--you'll have a hard time not eating them all when you peel them!) Use the oil in salad dressing or for cooking once the peppers have been eaten.
-by Mamalucci
No comments:
Post a Comment