Re: Roasted Red Peppers

YUM! roasted peppers! If you are fortunate to have a gas-burner stove, you can pierce a pepper with a long handled meatfork and turn it over the flame until blackened and charred all over. I roast several at a time under the broiler, turning as they blacken. Have a brown paper bag ready - put the hot peppers in the bag, roll up the top and let them cool in there. The skins slip right off, the cores/seeds are a little messier to contend with. Uses: great tossed with pasta and olive oil; sliced on top of salads; wrapped around cheeses as an appetizer. Also visit the archives on this website, folks make soups and dips and all kinds of wonderful healthy things with them. Another great way to do them is on the grill. When you have a bounty of fresh peppers (including the hot peppers) grill them until charred and then freeze in ziplock bags with the blackened skins still on. When ready to use in recipes, thaw and remove the skins.