Tuesday, September 14, 2010

Roasting Pepper's 101

Last year at around this time, and well into October we had an over abundance of late season peppers. We had hot peppers in many forms, as well as red, orange, and green sweet peppers. By late October we had harvested all of our sweet peppers. This left us with lots of green peppers, in particular slightly under ripe Anaheim peppers.

Ripe Anaheim peppers are perfect for roasting, but when that last season harvest of still green peppers comes around roasting is the answer. We roasted them by the arm load! Just lightly coat the skin with olive oil, (sometimes this step is not even necessary,) and place on the grill over low heat. Using tongs, check and turn them regularly until the flesh is cracking and charred. Remove them from the grill and let them cool until you can handle them easily. Using a paper towel and a fine bladed knife, peel away the roasted skin. Slice open the pepper removing the stem, seeds and pith. Cut into wide slices and enjoy on sandwiches, bread, in eggs, on pizza or whatever suites you. If you don't have a grill, there are lots of "how tos" on line for broiling peppers. Living in an apartment in Philly I would just use tongs to hold them over the gas flame on our stove top. We like to dress them with a little balsamic, olive oil, salt, herbs and garlic powder for a perfect topping on some crusty bread. So good.

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