Doms Broiler Roasted Red Peppers Recipes

DOM'S BROILER ROASTED RED PEPPERS

Steps:

• Preheat broiler.
• Spread aluminum foil over the bottom of a broiling pan. Place peppers on foil and broil until skin becomes blistered and charred, turning to char all sides, about 15 minutes.
• Remove peppers from oven. Lift corners of foil and fold them together to seal in the peppers. Cover with a dish towel and let stand 30 minutes.
• Unwrap foil carefully. Remove and discard stems, seeds, and charred skin, but save all the liquid.
• Put the saved liquid in a mixing bowl. Cut peppers into 1/2" strips and place in bowl.
• Add remaining ingredients and refrigerate several hours or overnight.
• Remove garlic before serving. Serve this with tomatoes as an appetizer, in sandwiches, or as a side dish with meat, chicken or fish.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED PEPPERS

Steps:

• Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan.
• Preheat broiler
• Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes.
• Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes.
• When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use.