Instructions

Red Peppers-Fire Roasting

Leaving the peppers whole (do not cut them); place them over a gas burner.  If you do not have a gas stove you can also place them on your grill.  If you don’t have either of those you can also place in the oven under your broiler.

You will need to flip the pepper around often until the pepper is nice and charred on the outside; it will start to turn black/burnt and that is OK.  That is what you want to happen to the pepper.

Once the peppers are completely charred all around remove from the heat and place in a brown paper bag and seal.  If you do not have a bag you can place them onto a plate and cover with aluminum foil.  Set aside until they are cool enough to tough/handle.

Once cooled, remove the peppers and peel off the skin.

Remove the top of the pepper with the stem (it should just pull right off) and discard.  Cut the pepper open (cut in 1/2) and gently remove all the seeds.  I usually use the backside of my knife and run it against the pepper to wipe away all the seeds.  You can use your finger too.  Be careful not to pull apart the pepper; the pepper will be very soft.  Once you have removed the seeds, slice the pepper into thin strips.

Place the peppers into a bowl to serve or into a jar with a lid.  Drizzle with olive oil (about 1-2 tablespoons, depending on how many peppers you made), season with a little kosher salt.  Seal the peppers and store or eat them.  Because they have oil you will not want to store these in the fridge.