2 red or green bell peppers
Preheat the broiler. Place the bell peppers on a baking sheet and place in the oven. Keep a close eye on them and turn the peppers until all sides are blistered and charred, about 15 minutes. Place in a lunch sized paper bag and set aside to cool. When the peppers are cool enough to handle, peel off the skins, remove the stems, and wipe the seeds away with a knife or paper towel. Do not rinse the peppers with water because this will remove the roasted flavor. Use as directed in the recipe or drizzle with olive oil and store in refrigerator for up to 2 months.
This recipe can be followed for fresh chiles as well.
Submitted by Cathy Burleson, adapted from Capril's Bistro-Style Cuisine
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