Oven Roast Red Peppers and Keep the Juice
Save the juice from your roasted red peppers to maximize the flavor impact of this versatile ingredient.
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
Tried this recipe? Let me know how it was!