Roasted red peppers

[bif]

http://cookingwiththemark.blogspot.com

Ingredient
Red peppers

Directions
Heat up the grill. Place whole peppers on grate and grill until nicely charred on the outside. Keep an eye on them and turn often. Don't worry about blackening them too much. When they're done, place them in a brown paper bag and close it up. Let sit for about a half hour or so. This makes it easy to seed and peal off the skins. Done!

[Tuesday Afternoon]

1. love 'em!!

[Nac Mac Feegle]

2. Rub them lightly with cooking oil first

It helps transfer the heat. Use a high smoke point oil such as canola.

Remember; a set of nice long tongs are good for preventing knuckle hair fires, too.

[pinto]

3. I love roasted peppers. As is. And they give a nice, smoky addition to red sauces, salsa, soup.

[Gormy Cuss]

4. Works for chiles too, but wear gloves when peeling.

I'd say worry about blackening them TOO much. If the skin is a solid black mess, you've charred them too long.
Also, if you don't have any paper bags handy a bowl with a lid (not sealed, just placed on top) works too.

Roasted peppers can be frozen but they lose a bit of flavor and texture.

[Warpy]

5. That's if you don't have a gas stove

I roast them on the hob, turning them frequently with tongs, until much of the outside has blackened. Don't worry about the red parts in the creases, they're not a problem.

I don't have paper bags, I have canvas, so I put them into a stainless bowl with either plastic wrap or a large plate on top for about 10 minutes or so. At that point they'll have cooled down and the skins will just slip off.

[fizzgig]

6. i do mine in the oven

i use them in soup, red sauce, chili, sandwiches or just as part of an antipasti plate. i love roasted peppers.