Roasting Red Peppers
It is impossible to find roasted red peppers here in Taiwan, so I finally researched how to roast them at home. Very fun, actually. You have to hold the pepper over an open burner flame until the skin turns black and crispy. After it cools and rests in a paper bag for a bit, you can easily rub the blackened skin off of the pepper. A little oil and 30 minutes in a hot oven and voila. Roasted peppers.
Yummy.
Labels: Food
posted by Rebecca @ 11:27 AM
1 Comments:
Ah! After I saw them holding them over the flame on Top Chef, I started doing it too. I didn't know the rest of the steps, so we were enjoying some real char-broiled pieces. Honestly, they were good in baked dishes I was making but I'll finish them a bit more next time, now that I know.
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