Roasted Red Peppers

Despite the cool temperatures of fall, my Corno di Toro peppers are still bearing beautifully. They are beginning to turn a lovely red. I made a batch of roasted red peppers. They will taste so good in soups and veggies this winter!

What you need:

I had about a dozen large peppers, washed and dried. This translated into 3 half pints of roasted red peppers.

Canning jars and lids, cleaned and in hot water

For each half pint jar, 1/3 cup vinegar and 2 tablespoons of water.

Baking pan. I used 2 9×13 pans.

Aluminum foil.

Put your peppers on a baking sheet. Bake at 500 degrees for about 15-20 minutes, or until they are charred all over. Flip them and broil the other side.

(Your kitchen will smell divine at this point. Like your favorite pizzeria!)

Remove the pan and cover the pan with aluminum foil. Let them sit for 20 minutes, or until the peppers are cool enough to handle.

Remove the peppers to a cutting board. With a knife, remove the cap of the pepper.  Slit each pepper down the side, open it up and flatten it. Remove the seeds by scraping them out. Roll it over and scrape off the charred skin. Slice the pepper into thin slices and set it aside in a bowl. Try to keep as much of the tasty juice as you can in with the peppers.  Repeat with each pepper.

While you’re cutting peppers, bring the vinegar and water to a boil in a small saucepan.

When you’ve completed preparing your roasted red peppers, pack your jars with the pepper slices and juices. Add your vinegar/water mixture until the peppers are covered. Cap the jar with the lid and tightly screw the band on the jar.

Process the peppers in a boiling water canner for 10 minutes. Remove from the canner, and let the jar cool on a clean dishtowel. Check for seals before you store the jars in a cool, dark place.

Refrigerate after opening.

Yum!

Roasted Red Peppers in the pantry with the pickles.
Roasted Red Peppers in the pantry with the pickles.
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