Makes 1 roasted red pepper.
Roasting red peppers are very easy. They’re fresher and taste way better than the store-bought, especially when they come from your own garden. You can simply roast just one at a time OR if you have an overwhelming abundance, canning would be a great way to preserve them for later use. And of course, they make great gifts!
What you’ll need:
1 large red bell pepper
Pre-heat your oven broiler to high.
After washing, cut the bell pepper in half. Get rid of the stem and seeds.
Lay each pepper half down on a sheet of foil. Drizzle with olive oil and sprinkle with sea salt. (I threw a garlic clove on there as well)
Keeping an eye on it, broil the peppers until the skin is a little blackened and wrinkly. (Flip the garlic clove once)
Next, place them in a glass bowl, cover with foil and set aside for about 30 minutes. They are “steaming”
After they are cool enough to handle, remove the skin. It should slide right off.
And wa-la! You just roasted a fantastic red pepper! Love!