roasted red peppers

roasted peppers (any colour, they don’t have to be red, although i think green would be really gross...) are one of my favourite things. they are actually really easy to make, and add such a distinct flavour - so much different from non-roasted peppers.

every time i make a dish with roasted peppers people are so impressed, as if i am some sort of kitchen wizard (i don’t correct them), but honestly they take almost no work, and roasting them brings out such a great flavour that they’re really easy to cook with.

these instructions make about 1/2 c in the end and would start as the equivalent of 1 very small pepper, so multiply as needed.

cut the pepper - big pieces are best, but you want them to lay flat. this means if you are using a whole pepper you will have some smaller bits.

lay them out skin side up on a pan. i cover the pan in foil first, because it can be hard to clean otherwise. make sure your oven rack is at the very top, right next to the broiler.

stick that pan in the oven and set it to broil.

you will be worried. you will think “do i smell burning? this can’t be right!” relax. it will take about 15-20 minutes, but you want to leave them in until the skin is entirely black and crispy.

pull them out of the oven and let them cool. once they’re cool enough to handle, peel off the black skin, leaving just the flesh.

use them in your favourite recipe!!

some ideas:

• pizza
• pasta
• pesto
• sandwich filler
• with crackers and cheese
• soups