Often many of the recipes from sandwiches, salads to sauces call for roasted peppers. Roasting pepper until their skin is charred and their flesh is cooked through, helps to bring out this amazing sweetness from the pepper, also improving and imparting complex and tremendous flavors. They not only contain some amazing sweet meaty flavor to them but also it’s so versatile and can go well with other ingredients, that it is a must to have in your pantry. You can easily find roasted pepper in any of the supermarkets such as Divina, Mezzini, El Navarrico are amazing to have around.
But even if you can’t find any of them around the nearest supermarket you don’t need to worry about how to roast chili peppers as it’s the easiest to do. The best part is you can preserve Roasted peppers and keep it around your pantry or in the fridge for later use.
Best Peppers For Roasting
Before we start to Roast some peppers we need to know the peppers that are best suited for roasting and preserving, apart from Traditional Red Bell Peppers.
Roasted Piquillo Peppers
Hailing originally from Northern Spain, where they are traditionally roasted over an open fire. These peppers have a deep red color with a mild heat and sweet with a slight tart taste with thinner flesh than the regular red bell pepper, roasting them gives them a rich spicy-sweet flavor.
Roasted Pimento Peppers
Pimentos are classic heart shape succulent red peppers, which are non-spicy that are most commonly roasted to bring out their mildly sweet flavor. Comes from the western region of Spain which has a Designation of Protected Origin status from the European Union for pimento de la vera.
Are Piquillo Peppers The Same As Pimentos?
Piquillo Peppers are not the same as Pimentos. Piquillo Peppers are very versatile, they can be eaten just out of the jar with some stuffed soft cheese and taste great when used in sandwiches.
Pimentos or Cherry Peppers have a rich, smoky flavor that imparts a savory depth and gorgeous color to any dish.
Piquante pepper or Juanita pepper
Also known as “Sweet Piquanté Pepper”, comes from Central America but became famous and widely used when it started to cultivate and processed in South Africa, under the Peppadew brand. Piquante Peppers are very mild but slightly sweet, with just the right amount of heat to go along with and are more similar to Cherry Peppers in terms of their flavors and it’s hard flesh. They are very versatile in their flavor profile and go with almost anything, from pizzas to eggs, you just can’t go wrong with them.
Carmen Italian peppers
This Italian pepper is sweet and fruity and is delicious when roasted on the grill. They resemble more with banana chilies but have curved horn-like shape and tapering body. Having a thicker flesh makes it meaty and ideal for roasting at higher temperatures. With barely any heat coming from it and its sweetness make it ideal for smoke barbeques and salsas, also with some soft cheese with nuts and dried fruits is a culinary adventure you should finally take.
How Long To Roast Peppers
Roasting pepper until their skin is charred and their flesh is cooked through, helps to bring out this amazing sweetness from the pepper, also improving and imparting complex and tremendous flavors.
There are many different ways that pepper can be roasted, whereas in olden days they were roasted over a wood fire or coals do give it a more complex flavor, but nowadays with new technology and quick-cooking we can also use stoves and ovens at our convenience.
Regardless of which cooking method we use, the idea behind it is to slowly char the peppers completely till they coated in black. But in the whole process, we need to make sure we don’t overcook them and turn the outer skin into grey ash which is going to ruin the whole flavor profile for the pepper.
Once the peppers are charred black, this is when we can peel off the charred skin using your hand (Note: when using hand wearing gloves is very important), and if any stubborn part of the skin is left it can be pulled off using the tip of the paring knife. Once the skin is peeled Some recipes call for taking out the seeds to reduce the bitterness and even cutting out the white ribbing on the inside of the peppers.
Roasting Peppers On Gas Stove
- The best way to use a gas stove to roast the pepper is to use a wire rack on top of the stove on medium heat and put the peppers on top of the wire wrack. This way you can roast the pepper on a very controlled heat.
- If you do not have a wire rack you can still roast it on direct flame, with 1 or two peppers at a time, just make sure you constantly rotate after 30 seconds the pepper using the tong for even cooking
- When roasting the pepper on the Gas Stove, keep turning the peppers around in the ﬂame, using tongs, every minute to have an even roasting, and to avoid over roasting, until evenly blackened.
Roasting Peppers In The Oven
- Rub the peppers with a dab of olive oil and arrange the peppers on a sheet pan and leave a space of at least a 1 ½ inch in between, so the how air can circulate and have even roasted
- Slide it on the top shelf in the oven and turn on the broiler at high temperature
- Turn the peppers after every 4 to 5 min, to get them to blacken evenly. This would take around 15 to 20 min, depending on the temperature of the boiler
How To Store Roasted Peppers
You can store Roasted Peppers for later use in an airtight container, or a jar. To preserve your roasted peppers.
- Make sure your pepper has cooled down to room temperature.
- Line the container with the cooled peppers and pack them as tightly you can. If you want to add some flavors to your peppers you can add different herb and spices
- Now top it up with room temperature olive oil, make sure the oil covers all of the pepper. As it will prevent oxidation and growth of bacteria.
- Seal the jar airtight and put them in the fridge This way you can use them for up to 2 weeks. And if you simply put them in the refrigerator in an airtight container or Ziplock plastic bag they’ll remain fresh for 4 to 5 days. For the long term, freshness considers adding a little oil.
How To Peel Roasted Peppers
- As soon as the pepper is roasted, put the pepper in a bowl and cover it for 5 min. The steam produced from the pepper would loosen the skin.
- Once the skin is loose, use your hand to peel off the skin, and if any stubborn part of the skin is left it can be pulled off using the tip of the paring knife.
- Using a paring knife cut out the stem end of the grilled pepper.
- Cut the pepper vertically in half and scrape out the seeds using the tip of the paring knife.
- Cut out any white pieces of pulp. The pepper can now be cut into strips, cubes, etc.
How To Use Roasted Peppers
Strips of grilled bell pepper, ﬂavored with olive oil, a little garlic, and perhaps thyme, make a colorful addition to an antipasto platter or pasta salad. Roasted peppers are one of the most versatile and flavourful condiments that you can have in your fridge or pantry. It can be used from sandwiches, salads to amazing sauces with depth to any of your dishes
We have compiled some traditional and some uniquely amazing flavor pairing for your roasted peppers that you should give a try
- Balck & Red Currants
- Pine nuts
- Sherry Vinegar
- Olive oil
- Goat Cheese
- Egg Plant
- Roasted Tomatoes