Place the whole peppers on a broiler pan. Broil, turning often, until blackened on all sides, or blacken over an open flame. Place the blackened peppers in a paper bag, close the bag, and set aside for 15 minutes or until cool enough to handle. Peel the blackened skin off of the peppers, and discard the stems and seeds. Cut the peppers in half and then cut them into 1/2-inch strips. Serve as an appetizer, as part of an antipasto platter, on sandwiches, to flavor sauces and dressings, or in grains, side or main dishes. To store roasted red pepper strips, place them in an air-tight container, add enough olive oil to fully cover the peppers, and keep in the refrigerator for up to 2 weeks.
Yield: 1 1/2-2 Cups
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