Roasted Red Peppers

8 red bell peppers
9 garlic cloves, smashed
olive oil to pack peppers in

Preheat oven to broil.  Wash peppers and place on a baking sheet.  Place baking sheet on top rack and let broil until charred.  Turn the peppers, 1/4 turn.  Repeat until all sides are charred.  The first side with take the longest, and be careful not to leave your oven unattended.  You can leave your oven door a crack to keep steam from building up.

Once peppers are done.  Place in a large bowl and cover tightly with aluminum foil.  Allow to cool about 1 hour.  The steam from the hot peppers is separating the skin from the pepper, making it easier to peel them.

Meanwhile assemble the tools you will need for peeling the peppers.  A cutting board, a bowl, a sieve that can sit on top of the bowl, and a paring knife.

Once cool, cut the pepper on one side from top to bottom.  Carefully hold pepper over sieve and allow pepper juice to drain into bowl.  Remove the seeds, core and stem carefully.  If you do this little by little around the core, you can remove all the seeds at once.  Toss the seeds and core into the sieve, so your bowl can collect the delicious juices.   You should now be able to separate the skin from the flesh with little to no effort.  If the skin sticks, place the pepper skin side up on your cutting board and scrape with the back of your knife.  Place charred skin into sieve.  Slice pepper and place into bowl, under sieve so the pepper may absorb the juice.  Repeat until all 8 peppers are in the bowl.

Discard the remains in the sieve.  Place 2 cloves of garlic in each pint size jar (or you can use another 2 cup container).  Evenly distribute the peppers between your jars.  Once filled, pour in remaining pepper juice from your bowl.  Fill with olive oil to within 1/2 inch of the rim. Add one garlic clove on top.

Store in your refrigerator for up to 2 weeks.

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