Fire roasted red peppers are a staple in my kitchen. They are high in vitamin C, low in calories, and add interest to almost any dish. I love their silky texture and how they manage to taste bright and smokey at the same time.
I usually buy glass jars of fire roasted peppers from Trader Joes at a bargain $3 per jar. But, you can also roast your own, if you have a gas stove or BBQ.
Wash and dry the whole pepper. Turn on your gas burner to medium heat. Turn on the fan. Place the pepper directly on the grate. The skin of the pepper will begin to bubble and dry up and then will scorch black. Using metal tongs, turn the pepper as it becomes blackened on each side. It will take a few minutes to get scorched all the way around. When it is sufficiently scorched (at least 75% of the skin is black - slightly more than in my photo), remove from the heat and place immediately in a plastic bag and seal the bag.
Allow to sit for about 5 minutes. The bag will steam up and the skin of the pepper will soften. Remove the pepper from the bag and rub off all of the skin. Cut the pepper open and remove the seed pod.
Need some ideas for your roasted peppers?
Make a tuna salad sandwich with celery, capers, roasted peppers and parsley, all chopped together.
Roast cauliflower in a 425 degree oven with a little olive oil and add capers and sliced roasted peppers for the last 5 minutes.
Toss in a green salad with garbanzo beans, onion and salami, served with Cesar dressing.
In a small saucepan, heat one tablespoon olive oil and cook minced garlic and the peppers until heated through. Toss with hot spaghetti, a generous amount of chopped parsley and a few ounces of cubed feta cheese.