Homemade Roasted Peppers
There’s a big difference between homemade roasted peppers and those from a jar. Because it’s so easy to make roasted peppers, you’ll never have to compromise again.
When buying peppers, try to pick the firmest ones available that don’t have any blemishes. To make Roasted Peppers you can either grill or broil them. If grilling, put directly on the grill grates. Grill flame should be medium high to high. If broiling, put the peppers on a tray with parchment paper. Then put on top rack of a preheated broiler. Peppers should not touch the broiler coils. If this happens, move the rack down a level and put a baking sheet turned upside down under your pan. This will elevate the peppers closer to the heat. No need to wash the peppers because the skin gets removed once the peppers are charred and cooled.
Turn the peppers so they get evenly charred on all sides. My amazing niece, Lexi, helped me make these.
Once the peppers have cooled, remove the skin with your hands. It’s very easy to remove the skin. (No need to put the peppers in a brown bag.)
Next, remove the seeds from the peppers. This, in my opinion, is the hardest part of making roasted peppers (and it’s not that hard at all). I invariably miss a seed or two. Sometimes liquid forms in the middle of the pepper, so peel over the sink to avoid making a mess on your counter. Once seeds are removed cut peppers into thin slices, as shown above.
Mix olive oil with minced garlic, kosher salt and freshly ground pepper.
Place peppers in the olive oil mixture. Adjust seasoning to taste and serve.
Homemade Roasted Peppers
Ingredients
- 3-4 Peppers any mixture of colors
- 1-2 Tbsp Olive oil extra virgin
- 1 garlic clove minced
- Kosher salt and freshly ground pepper
Instructions
- Preheat the outdoor grill or broiler to medium high-high
- If using the grill, put peppers directly on the grill grates and close lid. If using the broiler, put the peppers on a parchment paper lined tray and keep the oven door slightly open.
- Once peppers start to brown or char, turn them using tongs. Keep turning until all sides are browned or charred.
- Approx cooking time is 20 minutes.
- Take peppers off the grill or out of the broiler and let them rest until cooled, approx. 1/2 hour.
- While peppers are cooling, mix olive oil, minced garlic, kosher salt and pepper in a bowl.
- Once peppers have cooled, peel them, remove the seeds and then slice.
- Put peppers into the olive oil mixture.
- Adjust seasoning to taste.
Notes
Recipe is from my mother, Lydia.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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