Roasting Your own Peppers

Roasted Peppers are a great accompaniment to just about anything; salads, sandwiches, pasta, cooked vegetables, or just by themselves with a nice crusty piece of bread for a snack! I want to share with you my easy step by step process to making roasted red peppers that can keep in the fridge for at least a month or two, maybe more.
Now, you can pick virtually any pepper to do this with. Depends on how much heat and/or flavor your looking for. I like to roast my own then keep them in a glass jar with olive oil in the fridge to add to my cooking as needed. To save money, you can use a glass pickle jar that has been rinsed well or you can simply buy a mason or canning jar from most major stores.
You can adjust the amount of peppers to roughly the approximate weight of the ones I use here.

4 red, orange, or yellow sweet peppers
aluminum foil

Preheat your grill to medium-high heat or your oven to 400 degrees. Place peppers on grill, being sure to char all sides of the pepper or place peppers on baking sheet close to oven coils, charring all sides. Complete charring may take about 15-20 mins. Immediately remove pepper and wrap tightly in aluminum foil, allowing the pepper to "sweat" for about 15 mins. Remove foil and hold pepper under running cold water, peeling skin away and remove stem and seeds inside. It is ok if the pepper falls apart. Pat dry and slice pepper peices into strips. Place in Bowl. Add the following:
Salt and pepper to taste
8 basil leaves chiffonade (sliced thinly)
Splash of Red Wine Vinegar
Mix well, then add everything to glass jar. Then, pour in olive oil until it reaches just under the top of the jar. Place cap Tightly and turn to shake.

Its that simple! Your peppers are now ready to enjoy. Let me know if you try this recipe and how it turns out.

Happy Cooking,

-D