Roasted Red Peppers

1. 1

   Place pepper over open flame, turning until all sides are burnt and black.

2. 2

   This can also be done under the broiler.

3. 3

   Place roasted peppers in a bowl and cover tightly with plastic wrap.

4. 4

   Let sit for about 30 minutes, until peppers are cool enough to handle and are soft.

5. 5

   Under cold running water, rub off burnt skin.

6. 6

   It should come off quite easily.

7. 7

   Cut off top of pepper, slice down one side of pepper to open.

8. 8

   Remove all seeds and ribs.

9. 9

   At this point your peppers are ready to use!

10. 10

    They will keep for a few days in the fridge.

11. 11

    If you like, prepare a quick vinaigrette with remaining ingredients and pour over peppers.

12. 12

    This will extend the life of the peppers in the fridge and is particularly delicious in salads and sandwiches.

* Per serving · 4 servings · Values may vary.

No additional tips available.