A Kalorama Kitchen
Tuesday, January 12, 2010
Quickest roasted red pepper
That gas burner isn't just for pots and pans. It's the quickest way to roast any large pepper.
Straight on the burner grate. Turned a few times. Watched closely. And in about 10 minutes you get...
...a big, charred pepper. Let it cool for a couple of minutes.
Then put in a bag and seal so the steam loosens things up.
After completely cool, the charred skin wipes off easily with a dry paper towel.
Use right away or store in frig in a little olive oil for a week. I think I'll use it right away.
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