To roast red, yellow or orange bell peppers (any large pepper), wash peppers, core, seed and cut in half length-wise.
Preheat oven to 400 degrees (may be done on broil, but be careful). Arrange peppers on foil lined cookie sheet, brushed with olive oil or cooking spray. If you want to catch any juice that escapes the pepper, turn up the foil ends to catch.
Place cookie sheet about 4 inches from top element and roast for between 40 - 50 minutes @ 400 degrees. Watch! Peppers should char and blister.
Remove from oven. Pick up, and pinch ends of tin foil together to fully encase the peppers. Let stand for 15 to 20 minutes or until cool enough to handle. Skins should easily peel away.
Peppers are now ready for whatever you have in mind for them.
Showing posts with label Peppers. Show all posts
Showing posts with label Peppers. Show all posts
Tuesday, February 11, 2014
Monday, February 10, 2014
Roasted Red Peppers with Garlic
Layer these yummy, roasted peppers on a baguette with goat or feta cheese, add to a salad of mixed baby lettuces with pickled beets, or serve with fresh or marinated mozzarella. Toss into a cold pasta salad, or serve with a scoop of egg salad.
6 pounds(about 16 large) red, yellow and orange bell peppers, cored, seeded and cut in half
6 cloves garlic, minced
2 cups white vinegar
1 cup lemon juice
1/2 - 1 cup olive oil
1 1/2 cup liquid, drained from roasted peppers
2 teaspoons kosher salt
On a foil lined cookie sheet, about 4 inches from element, broil the peppers until charred and blistered. Transfer to a colander placed over a bowl, cover with plastic wrap, and let stand about 3 hours.
Later, measure the amount of liquid in the bowl. There should be about 1 1/2 cups. If there is less, reduce the amount of vinegar so there is only twice the amount of vinegar as pepper juice.
Peel the peppers and cut or tear into 2 inch wide strips. You should have about 3 packed cups of peppers. Toss peppers and garlic into a large bowl and set aside.
In large kettle, combine the pepper juice (drain pepper/garlic mixture if needed), vinegar, lemon juice, olive oil, salt and sugar. Bring to boil and stir until sugar is dissolved.
Divide the peppers and garlic evenly among the jars. Add brine to within 1/2 inch of rim. Remove air bubbles. Process in boiling water for 10 minutes.
6 pounds(about 16 large) red, yellow and orange bell peppers, cored, seeded and cut in half
6 cloves garlic, minced
2 cups white vinegar
1 cup lemon juice
1/2 - 1 cup olive oil
1 1/2 cup liquid, drained from roasted peppers
2 teaspoons kosher salt
On a foil lined cookie sheet, about 4 inches from element, broil the peppers until charred and blistered. Transfer to a colander placed over a bowl, cover with plastic wrap, and let stand about 3 hours.
Later, measure the amount of liquid in the bowl. There should be about 1 1/2 cups. If there is less, reduce the amount of vinegar so there is only twice the amount of vinegar as pepper juice.
Peel the peppers and cut or tear into 2 inch wide strips. You should have about 3 packed cups of peppers. Toss peppers and garlic into a large bowl and set aside.
In large kettle, combine the pepper juice (drain pepper/garlic mixture if needed), vinegar, lemon juice, olive oil, salt and sugar. Bring to boil and stir until sugar is dissolved.
Divide the peppers and garlic evenly among the jars. Add brine to within 1/2 inch of rim. Remove air bubbles. Process in boiling water for 10 minutes.
Sunday, January 1, 2012
Sweet Peach-Pepper Jam
I love this full-bodied version of a traditional pepper jelly. It's fantastic spooned over a block of cream cheese, or served as an accompaniment to fish, chicken or pork.
I make this in late summer, when the local peaches and peppers are plentiful at the farmer's markets. I used a combination of red bell peppers, sweet red banana peppers, and a hot inferno chile for an added kick!
I've included a 1/4 cup of bourbon in the list of ingredients. Its a fun variation (if you like bourbon)!
2 pounds (about 6) red bell peppers, or other mild red peppers
1 or 2 hot peppers (optional - add for heat)
2 pounds (about 6) peaches or nectarines, pitted, peeled, and chopped
3 lemons, halved
6 cups sugar
2 cups cider vinegar
1/4 cup bourbon (optional)
1 pouch liquid pectin
Wash, split, seed and mince peppers (wear food service gloves!). Put all in a bowl, and cover with boiling water. Let stand until cool, and drain.
Juice the lemons, reserving the peels. I cut my lemons in half, and extract the juice by twisting the lemon halves on an old fashioned hand juicer.
In a large pot, combine peppers, peaches, lemon peels and lemon juice. Boil for 15 minutes. Now, carefully remove the lemon peels.
Add the sugar and vinegar to the fruit mixture, and bring it to a boil again. Simmer until the jam thickens and the excess juice is boiled down. The length of cook time will depend upon how juicy the peaches are. Remember, you are adding pectin, which should give the jam a more firm set.
Finally, add the liquid pectin. Bring back to a boil, and boil hard for ONLY one minute.
Remove the pot from the heat, and ladle the jam into mason jars, leaving 1/4 inch head space. Process in boiling water bath for 10 minutes. Let stand 2 weeks before opening.
I make this in late summer, when the local peaches and peppers are plentiful at the farmer's markets. I used a combination of red bell peppers, sweet red banana peppers, and a hot inferno chile for an added kick!
I've included a 1/4 cup of bourbon in the list of ingredients. Its a fun variation (if you like bourbon)!
2 pounds (about 6) red bell peppers, or other mild red peppers
1 or 2 hot peppers (optional - add for heat)
2 pounds (about 6) peaches or nectarines, pitted, peeled, and chopped
3 lemons, halved
6 cups sugar
2 cups cider vinegar
1/4 cup bourbon (optional)
1 pouch liquid pectin
Wash, split, seed and mince peppers (wear food service gloves!). Put all in a bowl, and cover with boiling water. Let stand until cool, and drain.
Juice the lemons, reserving the peels. I cut my lemons in half, and extract the juice by twisting the lemon halves on an old fashioned hand juicer.
In a large pot, combine peppers, peaches, lemon peels and lemon juice. Boil for 15 minutes. Now, carefully remove the lemon peels.
Add the sugar and vinegar to the fruit mixture, and bring it to a boil again. Simmer until the jam thickens and the excess juice is boiled down. The length of cook time will depend upon how juicy the peaches are. Remember, you are adding pectin, which should give the jam a more firm set.
Finally, add the liquid pectin. Bring back to a boil, and boil hard for ONLY one minute.
Remove the pot from the heat, and ladle the jam into mason jars, leaving 1/4 inch head space. Process in boiling water bath for 10 minutes. Let stand 2 weeks before opening.
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