Roasted red peppers are another handy preparation to have around. We harvested these from the bucket garden and Mommasan had the great idea of roasting them, so on the grill they went. We hadn't done this before, so we have some wisdom to pass on. Cutting in half and coring was the only prep work we did. Getting the roasting part right is the tricky part. You want the peppers to lay as flat as possible with the skin side toward the heating surface. You can do these under your oven's broiler as well. The trick is getting every part of the skin blistered. If it isn't blistered everywhere then it will be tough to get all the skin off. The skin comes off very easily if it is blistered properly. If you are having a tough time getting the skins off put'em back on the grill. We had more than we could immediately use so I canned the remainder into half-pint jars for later.
TTFN
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