The Roast of the Red

     Being a poor college graduate, you’ll be getting more recipes from me. When it comes to the recipes, I wanna go for those homemade things. Things that would assume are super hard to make, like homemade Boursin, but when in fact, they are simpler than you think!

Next on the chopping block: roasted red peppers!

I found this recipe, or process rather, from the AllRecipes magazine. BTW: if you’re ever looking for a good food magazine subscription to get, I highly suggest AllRecipes. It has great tips and fun recipes like this!


Red Peppers


Start by washing all your peppers. For my recipe, I used six because that is what Costco gave me. After the washing, you have three options for roasting: either in the oven on a foil covered sheet pan, over a gas burner (preferred for only one), or on the grill. I chose the oven since I had so many. Set the oven to 500 degrees or turn on the broiler. Watch the peppers closely and turn them whenever they are charring. This should take anywhere from 5 to 30 minutes depending on size. For either you chose, make sure that all sides are charred and blistered.


After the roast, comes the steam. Again, three options: in foil, in a bowl topped with plastic wrap, or in a paper bag. All will take about 10 to 20 minutes. Once they’ve been steamed, open the bag and make sure to wait till they cool to room temperature.


Next, we peel! Get off all the black charred skin with your fingers. Anything giving you a hard time can be taken off with a knife. I suggest working over a bowl. Finally, we seed them! Cut the peppers in half and scrape out the seeds and white membrane on the insides. Running the peppers under water will get the seeds off quickly but you may sacrifice some taste.

IMG_1052  IMG_1054

From here, store them in an airtight container. I suggest submerging in olive oil and storing in the fridge. They will last about two weeks this way.


These puppies are delicious and all it really takes is time.

Look at that, with one ingredient and a little bit of time, you’ve got yourself an awesome accent to any dish. Roasted red peppers are supposed to be fun, so experiment! Make a pesto, add to grilled cheese, or even spice up your boring morning eggs!

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