Roasted red peppers are a delicious addition to sandwiches,
salads, pasta, pizza and soups. You can find them in the store, but they’re rather pricey;
especially when you consider how fun and easy they are to make at home. Heat
your oven to 400F and line a baking sheet with foil. Rinse peppers, pat dry and
lay them on their sides on top of the foil. Roast peppers for at least 20
minutes. Turn them with tongs and roast them another 20 minutes. By now they
should look a little droopy and charred. Remove baking sheet from oven and
cover tightly with another layer of foil. Allow peppers to steam under foil
about 15 minutes.
Cut each pepper from
stem to bottom. Remove stem and seeds; open pepper flat on cutting board with
skin facing up. Peel or scrape off charred skin. Place in jar and cover with
olive oil; keep in fridge for up to two weeks.
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