Sure you can buy roasted peppers in a jar at the supermarket, but there is really no reason to do that when it is so easy to roast your own. After I roast the peppers I like to store them in an airtight container tossed with some extra-virgin olive oil and sliced garlic. They will last about 2 weeks in the fridge.
Roasted peppers have so many uses I won’t try to list them all here. But, just to name a few, they can add a little punch to crostini, mozzarella salad, cold antipasti, and sandwiches. You can even use them in a Hand Rolled Lasagna.
- 4–6 bell peppers, washed and patted dry
- 2 garlic cloves sliced thinly
- 1/4 cup extra-virgin olive oil
- Wash and dry peppers.
- Place on a baking sheet or rack about 4-5 inches from broiler or directly on a grill or gas burner.
- When the skin of the pepper is black and looks burnt, it is ready to be turned. Continue turning each pepper until each side is blackened.
- Place peppers inside a brown paper bag or in a covered bowl. The steam from this will loosen the skin from the pepper, making it easy to remove. Set aside to cool.
- When cool enough to handle, peel off the charred skin, remove the core and all seeds. Do not rinse them under water. This will rinse away the flavor.
- Tear into filets. Add the oil, and garlic. Toss, and store, refrigerated in an airtight container.