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February 27, 2011

How to Roast Red Peppers

It’s hard for me to understand why someone wouldn’t love red peppers. Maybe they haven’t experienced a wonderfully rich and flavorful roasted pimento red pepper. Pimento is a red heart shaped sweet pepper, so what’s not to love.

They are the only true red pepper variety; the majority being ripened green bell peppers.

Pimento is Spanish for “pepper” and they are used in the familiar red stuffing found in green olives. However, most are used to make paprika and amazingly enough pimento is the name of the tree from which allspice comes.

Fresh pimentos may be found from late summer to early fall but canned pimentos are available year around. Roasting them brings out the rich, sweet flavor making this the best way to prepare them.

Roasting

To roast any pepper simply wash and pat dry. Slice both ends from the pepper and remove seeds and veins. Cut pepper into four equal pieces. Place on a baking sheet, skin side up. Roast in a 400 degree F oven until the tops are evenly charred. Peppers can also be roasted over medium-high heat coals. The peppers should be placed with the skins down on the grill and left until they are evenly charred. After the peppers are charred, place them into a plastic bag, seal and allow them to cool. They will sweat the skins away from the flesh making them very easy to peel. Now they are ready to use in sauces, salads, or on your favorite sandwich. Try one of my favorite chicken casseroles

Posted by terri at February 27, 2011 02:25 AM

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