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From Dorothy McNett's recipes at www.dorothymcnett.com.
sweet red or green or yellow bell peppers, or hot peppers
To roast peppers, sweet or hot ones, simply place them on an open gas flame or under the broiler for several minutes, turning them constantly, using tongs. They will give off a wonderful aroma, and the skin will blister and burn. When the pepper is blistered and nearly black all over, remove it and place in a deep bowl with a lid. Cover and allow to stand for at least 30 minutes. Then you can easily remove the skin. If they are hot peppers, use plastic gloves. Do not wash the peppers as you will lose the flavorful juices. Remove the seeds and membrane. Use within a few days, or to the strips of peppers add some lemon juice and then freeze for later use, if desired.
Recipe created 1995-10-16.