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I love roasted red peppers….I use them in everything from salads to wraps to burger toppings to pasta sauces. Honestly, I think most dishes can be made into something extra special with the addition of these beauties.
I always found them to be a bit of a pain though, when I had a last minute hankering to add them to a recipe. It meant heating the oven and waiting half an hour for them to roast or firing up the grill (which is not always an option this time of year, when it’s covered in snow).
Fast forward to about a year ago, when I was over at a friend’s house and she was making a roasted red pepper sauce. I was a bit in shock when I saw her turn on the gas burner of her range and pop a red pepper into the flame. It was a culinary life changer for me. Now, I do realize that I may be one of the last people to have discovered this “hack” but, in the event I’m not, I wanted to share, as you are likely to see “roasted red peppers” called for semi-frequently in the recipes I share.
Here’s how it works:
Begin by washing the outside of the pepper.
Next, turn on your gas burner onto medium flame and place the red pepper on the grate above the flame.
As the pepper starts to blister, rotate the pepper using grill tongs until the entire pepper is charred . I usually roast mine for 5-7 minutes because I like my peppers a bit firmer, but continue to roast and rotate until the pepper is to your liking.
Once the pepper is done roasting, I place it into a waiting bowl of cold water. I allow it to sit for about 5 minutes until it is cool enough to handle.
Next, run the pepper under cold water and scrub it until all the skin has come off. (I just use my fingers to do this.)
Lastly, slice the pepper open, clean out the seeds, and slice/dice as needed for your recipe.