Tip:Roasting Peppers

Our friend Robert has a fantastic garden.  The man can grow anything.  Not only is Robert a great gardener, he is also very generous.  He shares the surplus vegetables from his garden with the members of our church.

Last Sunday Robert brought the last of his crops.  After everyone left church with bags of fresh produce, there were still a lot of chile peppers left and a few tomatoes and a couple of heads of garlic.

I made a batch of my Mediterranean Salsa, which is my husband's favorite (I will post the recipe on Friday).  After making the salsa, I still had a lot of peppers left, so I decided to roast and freeze the remaining ones.

Below are the steps I took to roast the peppers.

Pour a small amount of vegetable oil in a small bowl.  Holding the pepper by it's stem, place it in the bowl and brush with oil.  Do not use olive oil, it's smoke point is low and will burn.  Place oiled peppers on baking sheet.

Place the peppers on the top rack in the oven.  Broil at 525 degrees for 10 minutes or until charred.  

Remove peppers from oven.  Turn peppers over and return to the oven.

Place the roasted pepper in a bowl.

Cover with plastic wrap.  Leave peppers covered until cool.

When cool, cut through the skin of the pepper by the stem with a knife.  Pull the seeds out by grabbing the stem of the pepper and gently pull the top off.

Peel the skin from the pepper.

Place peeled peppers in freezer bags and freeze.

 On Friday, I will post my
Mediterranean Salsa recipe.

Sign up as a follower, to enter my monthly, Cookbook Giveaways!

Check out my post about the Giveaway for details.

Visit my blogging buddy, Bo's Blog (say that three times fast), 
Bo's Bowl. Not only does he have great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!