Save the juice from your homemade roasted red peppers to maximize the flavor of this versatile ingredient. Cook one at a time or as many as you can fit on an oven pan. Oven roasted red peppers are not only great in sandwiches, I love adding adding juicy roasted red peppers to soups and stews.
WHY I SAVE ROASTED RED PEPPER JUICE
There’s so much rich delicious flavor in the juice created during the process of roasting red peppers that it’s a shame to lose it. The juice also acts as a kind of brine that locks in the flavor if you store roasted red pepper slices for later use.
USE A CONVENTIONAL OVEN
To get really juicy peppers you need to use a conventional oven. I’ve tried various recipes for air fryer blackened peppers, but because air fryers are mini convection ovens, they dry out the peppers. So if you have a conventional oven, this is the time to use it. Even if you’re roasting a single pepper, it’s worth firing up that big oven. As far as the pan, use any sturdy pan. A cookie sheet is fine, but so is any type of pyrex bakeware. Just cover your pan with plenty of parchment paper. Aluminum foil also works. The idea is to minimize sticking and clean up and, for that, parchment paper is perfect. I find that the perfect temperature for roasting peppers is 450°. Peppers will have to roast for 25 to 40 minutes or until the skin on the pepper is blackened. The amount of time will depend on your oven, the size of your peppers and how many peppers you’re roasting at a time. It’s a good idea to get in there and turn the pepper(s) once or twice during the roasting time so that they blacken on all sides. Once blackened, remove from roasting pan and place pepper(s) in a bowl to cool.
WORK WITH A BOWL
The trick is to peel and seed your pepper(s)while it’s inside a bowl so that juice is captured during the peeling process. Discard the seeds, stems and charred peel so all that’s left in the bowl is the juice and the flesh of the pepper(s).
TRANSFER TO CUTTING BOARD
If you want to slice your pepper(s) before storing, take the flesh out of the bowl and chop them on a cutting board.
STORE FOR LATER
Once chopped, you can place them in a mason jar, or any sealed storage container and add the juice. The jar below contains one chopped roasted red pepper in its juice.
recipes with roasted peppers
Oven Roast Red Peppers and Keep the Juice
Ingredients
- 1 – 8 red bell pepper(s)
Instructions
- Preheat oven to 450 ℉
- Line a sturdy baking sheet or container such as a pyrex pan with parchment paper
- Place washed red bell pepper/s on lined baking sheet or pan. Roast for 25 to 40 minutes in preheated oven, or until the skin of the pepper is fully blackened. To ensure uniform blackening, it's best to turn peppers once or twice during roasting, about every ten minutes
- Remove pepper/s from pan and place in a bowl and allow to cool until easy to handle. The size of the bowl you will need depends on the number of peppers you're working with. The bowl is there to capture the juices while you work with the pepper/s
- While each pepper is still in the bowl, remove blackened peel, stem and seeds, allowing juice to drip into the bowl while discarding the seeds and peels
- After each pepper is peeled and seeded, rub off excess juice and place on a cutting board
- Save the bowl with juice for the final step
- Chop or tear peppers into sections of desired size while checking for any left over seeds or peel. You may want to leave your pepper/s in large chunks, slice them into strips, or chop into small pieces
- Place pepper/s in any container with an air tight lid and cover with the juice in the bowl. You may want to strain the juice to remove any leftover seeds or peels
- Refrigerate until needed for up to a week
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