09 Sep '11, 2pm

Roasting and freezing red peppers

Roasting and freezing red peppers

Place your oven rack about 5 inches from the broiler and turn it on high. Coat peppers with a light coating of olive oil and salt. Place them on a baking sheet in two lines lengthwise. Place peppers under the broiler with the baking sheet lengthwise so that the peppers are an even distance from the flame on both the left and right. Keep a good eye on the peppers. When the tops of the peppers get nice and black, turn them so that another side can do the same. Not all peppers will blacken at the same time. You might need to do a little repositioning and take some of them out of the oven before others. When all sides of all peppers are blackened, place them in a paper bag and close it for 10-15 minutes. The steam created inside the paper bag will loosen the skin to make it easy to remove. Spread steamed peppers on a surface and allow them to cool until you can safely handle t...

Full article: http://www.mnn.com/food/recipes/blogs/roasting-and-freezi...

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