Roasted Red Pepper Tips

Roasting a red pepper can be intimidating. I understand. I roasted my first one the other day, but thanks to dear ole dad I have a great tip that will make it so easy you will never buy canned roasted red peppers again (not like there's anything wrong with doing that, but I feel like if you have the time, making things homemade is better).

There are two methods to roasting a red pepper (three if you have a grill, unfortunately my HUGE fire escape in my apartment wouldn't fit me let alone a grill).

First method:

• Turn on your oven to broil
• Brush the pepper with olive oil, then just put on a cookie sheet and into the oven
• Turn every few minutes and make sure skin is charred on the outside (the blacker the better)
• Once sufficiently charred, remove from oven

Second method (my preferred way):

• If you have a gas stove, turn the burner on high and throw the pepper directly onto the flame
• Turn every few minutes and make sure skin is charred on the outside (the blacker the better)
• Once sufficiently charred, remove from burner

NOW HERE'S THE TIP...Put the roasted pepper in a brown paper bag and seal the top and shake the bag and all the charred skin will fall off!

Remove from bag and cut into desired slices (don't forget to remove the stem and seeds!)

If you have any tips you would like to submit I am always into way to make my life easier!! My email is in my profile.

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