Roasted Red Peppers

Hello imaginary readers! Long time no post since we've been at the beach in SC, where Grandma provides the dinners and lunch is usually snacking. We still occasionally get the itch to cook, so we'll probably post a few more times. Today it's just some nice pictures of peppers that we roasted for sandwiches the other day.

ALSO we made the Half and Half Salsa again and took pictures this time, so that post is updated. Check it out. There are dinosaurs.



Roasted Red Peppers

Set the oven to broil on high (or 450 if it works that way). Move a rack to the highest possible place. Stick your peppers right on the rack with a roasting pan on the rack below them if you're clean-oven conscious (they get drippy). It is OK, though not preferable, if they touch the burners. Keep a close eye on them and rotate them when they've blackened on the top side. When they're blackened all around, move them to a bowl, cover it, and leave them alone for 20 minutes - the steam will keep cooking them slightly and make them collapse. Once they're collapsed (and cooled a bit), peel off the skins, rip/cut out the top and attached seeds, and pour the liquid from the inside into your bowl or a glass jar or whatever you want to keep them in. slice the peppers into strips - if there's any skin left you can scrape it off easily with your knife. Add a bit of olive oil, salt, and balsamic vinegar if you've got it to add flavor and make them last a little longer, but not necessary if you plan to eat them within a few days. Enjoy!