Roasted red peppers are an absolute must when peppers are in season. Not only are they simple to make, but they keep beautifully and lend themselves to all manner of recipes. This recipe isn't heat processed, so do store your finished peppers in the refrigerator.
Ingredients
- 4-5 bell peppers (any color, or a mix of colors)
- ⅓ cup extra-virgin olive oil
- Sprig of fresh thyme
- ¼ tsp crushed red pepper flakes
- ¼ tsp black pepper
- ¼ tsp salt
Preparation
- Preheat the broiler to high. Line a baking sheet with foil.
- Arrange the peppers on the baking sheet and broil until the pepper skin is completely blacked. Using tongs, turn the peppers, allowing each side to char until mostly blackened. The peppers should look quite burned.
- Remove the peppers from oven and wrap with plastic wrap or seal into plastic bags until cool enough to handle. The trapped steam will help to loosen their skins.
- Once the peppers are cool, carefully remove the skins. Remove any seeds, stems, or tough internal ribs and discard. Cut the peppers into strips.
- In a small bowl, mix the olive oil with the salt, pepper and crushed red pepper flakes.
- Arrange the pepper slices in mason jars or glass containers along with a few thyme leaves. Pour the seasoned olive oil over the peppers, making sure to distribute the spices evenly. The peppers should be completely coated with oil. Use a knife or skewer to remove any trapped air between the peppers.
- Store in the refrigerator until ready to use.
