• Red/Green peppers
• Vegetable oil
1. Line a baking sheet with tinfoil.
2. Lightly coat red peppers with oil. I use a spray bottle and then wipe the peppers with a paper towel until they glisten. The oil is important because it gets very hot relative to the pepper, so the skin chars before the rest of the pepper can overcook. (Avoid extra-virgin olive oil as its smoke point is low and will burn).
3. Broil peppers on high gas setting until the skin blackens. About 4 minutes. Turn your exhaust fan on…this will get smoky! Alternatively you can pop these into the oven – they will take approx 45 minutes.
4. Turn peppers to cook the other side. You may need to continue turning and cooking a couple more times depending on how large the peppers are.
5. Once peppers are black and blistered, place in a bowl with a lid and allow to cool. The steam will help loosen the skins.
6. Once the peppers are cool, peel off the skins and remove the seeds under running water. The water isn’t absolutely necessary, but it certainly makes the job easier. A colander in the sink is great for keeping the mess to a minimum.
7. Dry peppers in a layer of paper towels and you’re ready to use.
Roast peppers will sit in the fridge for up to 2 weeks in oil and can be used for salads, sandwiches, soups, pastas, tapas platters etc