Learn how to roast peppers and get extra delicious and eye-catching addition to a salad.
Their vibrant color and fire-roasted taste add a new dimension to many dishes.
Although they are now readily available in supermarkets, they are easy and economical to prepare at home.
To roast peppers, preheat the broiler. Halve the peppers lengthwise and remove the stem, seeds, and ribs. Place the pepper halves, cut side down, on a baking sheet lined with aluminum foil. Broil until the skins of the peppers are blackened and blistered all over.
Alternatively, if you have a gas stove, leave the peppers whole and spear them one at a time on a long fork. Char the pepper directly over the open flame, turning it to blacken and blister evenly.
Transfer the blackened peppers to a paper or a plastic bag, close the bag, and let stand for about 10 minutes. Remove the peppers from the bag and peel away the charred skin. Use as directed in the recipe.
After they have cooled, store roasted peppers wrapped in plastic wrap for up to 2 days.
Alternatively, they may be placed in a container, covered with olive oil, and stored in the refrigerator, covered, for up to 1 week.
Good-quality roasted peppers in jars are available in most supermarkets. You may also find them sold in bulk in Italian groceries. One 7- to ounce bell pepper, roasted, is the equivalent of 3/4 cup (41/2 ounces) commercially roasted peppers.
