Erika Wassall, the Jersey Farm Scribe, here with a delicious roasted red pepper recipe. It’s a popular addition to salads, sandwiches… or in this house, just eaten with a fork. But have you seen how much a tiny jar of roasted red peppers cost at the store??? Way more than I’ll pay for what only lasts about one or two uses. And guess what? Making roasted red peppers in the oven is incredibly easy. Having a homemade roasted red pepper recipe will save you money and soon you’ll find that they become a constant staple in your house because they are so good!
Easy Roasted Red Pepper Recipe
Preheat oven to 450.
First question… How many red peppers do I start with?
Well, how many do you have?
It’s that simple. You could do this with one… or two dozen. I suggest going to a farmer’s market or even a farm stand if possible. You’ll find both of those options significantly less pricey than the red peppers at the grocery store. I got my beauties for $2.50 total.
Cut the red peppers in half and pull the seeds out of the middle. (Seriously, you’re already about halfway done). Drizzle with some olive oil. Just enough to coat them, but you don’t want them swimming in it. Stick your hands in there and rub the olive oil on both sides.
Place the red pepper halves inside up on a cookie sheet and add salt to taste. I also like to add a bit of fresh cracked pepper and some garlic powder, but that’s just me.
Pop them in the 450-degree oven for about 10-15 minutes. You want the peppers to be soft and the skin-side to be blackened where it was touching the cookie sheet.
Then turn the red peppers over so the skin side is now up. Smush them down with a fork a bit. (if they don’t ‘stay all the way down, no biggie). Turn the oven part off and the broiler part on high. Be careful. Olive oil gets VERY hot and will burn you.
Pop them back in the oven and keep an eye on them. This part only takes about 3-5 minutes. It will happen fast. At first, the broiler will just be heating up. Once it’s going full force it will blacken fast. You’re looking for the rest of the skins to start to turn black. They don’t need to be ALL black. This is a picture of what my roasted red peppers looked like when I took them out.
Wrap the entire cookie sheet with aluminum foil using multiple sheets if necessary. Now let it sit. You can let it sit 30 minutes. You can let it sit 8 hours, it doesn’t really matter. But don’t skip this step. It’ll give the skins a chance to separate and save you time when you’re peeling them.
Once your roasted red peppers are cool, you can easily peel the skins right off. Feeling ambitious? Save the red pepper skins, dry them in the oven, add a TBS of flour and you just made a very flavorful roasted red pepper seasoning.
Um… you may notice I have no pictures of this. I was not feeling ambitious today. So if you’re feeling like me, throw those suckers away!
And BAM! You made your own homemade roasted red peppers (aka pimentos).
For roasted red pepper storage:
Get a Ziploc bag and layer the peppers in the bag. Putting a thin coat of olive oil between each layer. Suck all the air out of the bag, and keep in the fridge for up to two weeks or make big batches and freeze for months!
That’s it folks- a roasted red pepper recipe you’ll come to love. Use it in homemade hummus, sandwiches, pastas, sauces. The list goes on! Once you try this and see how it easy it is, this roasted red pepper recipe will have you searching for more excuses to make them again.
Now if you’ll excuse me, I simply can’t wait any longer! I’m off to make the roasted red pepper sandwich I’ve been dreaming of for days!!
Printable Roasted Red Pepper Recipe:
Try not to devour your roasted red peppers too quickly? Do you think you will try this roasted red pepper recipe? Let us know what you think @NJFarmScribe and @familyfocusblog!