Here's the kicker...ever try to buy some at the grocery store? Ouch! EXPENSIVE! Well, at the rate I consume them, yes expensive. So I decided to try to master the art of roasting them myself. When I really got hooked on them was late this summer when they were in season. At the Trails End Market in London, Ontario, I found 7 peppers for $1.00...MADNESS!!! Right now at grocery stores, peppers are like 4/$5.00 (or something like that). See the power of buying in season?
Anyways, just because peppers are no longer in season, doesn't mean you can't enjoy a really good roasted pepper now and then. Just can't eat them on everything haha.
Step 1: Clean peppers, cut out the inside and lay them flat on a baking sheet.
Step 2: Put your oven rack up to the very top and put the oven on broil. Put your baking sheet on the top rack so the peppers are extremely close to the flame. If you were using a BBQ in the summer you can just put it right on grill (this is my preferred method, the peppers get a smoky flava)
Step 5: Once the peppers have cooled down a bit and you can handle them, peel the skin right off.
And there you have it folks, a roasted red pepper.
Tip: If you want to make a ton at a time, you can put them in a jar with some olive oil. They will last in the fridge for about a week (possibly 2 weeks). Actually, they can last a whoooole lot longer if you use propper jarring techniques. But I don't have patience for that. Plus in my house, roasted red peppers wouldn't last that long enough to have to worry about it.