Fire Roasted Red Bell Peppers! Sounds exotic doesn’t it?? Slow roasting a vegetable on an open fire brings out its juices and intensifies its flavor. And of course the smoky taste which is imparted thanks to the fire is unique in its own way. If you are someone that fancies roasted bell peppers in your recipes, you might want to consider making them at home itself. Some of the reasons that I prefer to use home made version is because:
a) They are easy to make
b) They come sans any preservatives
c) If you live in India, these may not be easy to find and when you do find them they might be expensive!
Here is the most simple way to make you own version of fire roasted red bell peppers.
- Thoroughly clean the red bell pepper and wipe it down with a towel. Place it on the stove, with a medium flame (much like would you do for roasting an eggplant for Baingan Barta)
- Using tongs gradually turn the bell over on all sides until the bell pepper is completely charred on all sides.
- Remove the pepper and let it cool
- Once it is cool, place it within a zip lock bag and squish it gently until the charred skin in removed. You can also use the back of a spoon or the non-cutting side of a knife to gently scrape the charred skin away. You will be left with a roasted bell pepper without the charred skin. (Refer picture 4 below)
- Now, chop it into pieces and enjoy it the way your recipes use it.
I have used home roasted bell peppers for preparing hummus, pastas and sandwiches. Give this a try and enjoy your favorite bell pepper a bit more closer to the way nature intended for you to use it.