Roasted Pepper Salt Blend Recipes

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

ROASTED SICHUAN PEPPER-SALT

Steps:

• Mix together the peppercorns and the salt in a small bowl. Transfer the mixture to a medium-sized skillet and toast over medium heat, stirring constantly, just until the mixture is fragrant and smoking and the salt begins to turn golden, five to eight minutes. Be very careful not to let the mixture burn.
• Remove from the heat and let cool. Then grind the pepper-salt until fine and sieve to remove any large pieces. Store in an airtight container.

ROASTED PEPPERS WITH GARLIC AND HERBS

Steps:

• Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

ROASTED PEPPER-SALT BLEND

Steps:

• In a heavy skillet, combine the salt with 1 of the options given.
• Toast over moderate heat, stirring constantly, until the salt turns off-white. This should take about 5 minutes.
• Adjust heat as necessary to keep the peppercorns or chili for burning being careful as both the chili and peppercorns will pop during this process.
• Remove the mixture from heat and allow to cool somewhat.
• Place the ingredients in a clean coffee or spice grinder and blend until a fine powder.
• Sift through a sieve to remove any husks or debris.
• Store mix in a clean dry jar with a tight fighting lid.