Stovetop roasting your peppers is super simple and quick. It makes for smoky, soft peppers after you peel off the blackened skin.
I use roasted bell peppers all the time! I incorporate them in my tomato sauce, use them in tacos, stuff them in my pita with some falafel and I put them on my pizza. Oh, and romesco sauce is one of my favorite pepper based sauces!
A step by step instruction of how to roast peppers on your stovetop
Turn on your stovetop burner and place the pepper right on the flame in the middle of the burner. Like this:
With BBQ tweezers rotate the pepper every time one side is blackened. Don’t overdo it though; it should just start to get black. When too black, it will burn all through the pepper. Continue until the whole pepper is black.
Place the blackened pepper in a plastic bad (recycled from the grocery store or a ziplock), tie or seal it, keeping the air inside. Now let it cool off inside the bag.
Once cooled off, take the pepper out of the bag and peel the skin off. It will come off easily if you have followed above mentioned steps. Cut the pepper open so you can remove the seeds. You can now cut it in cubes or use/store whole.
That’s it!
I usually roast 6 peppers at a time (I have a 6-burner stovetop) and store them in the fridge in a jar with olive oil (just like the ones you buy in the store). They will keep in the fridge for up to 2 weeks or even longer if you make sure they are totally covered with olive oil.
I love the sweet and smoky taste of roasted peppers. Doing it yourself is a breeze. I hope this instruction is helpful and you will now roasted your own peppers as well! They are
sweet, soft and smoky – useful in so many ways – and delicious
Like I said, I use them all the time. I incorporate them in my tomato sauce, romesco sauce and gazpacho. I put them in tacos, on my pizza and stuff them in my pita with some falafel.
DID YOU MAKE THIS?
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