My Spanish Mammoth Peppers are doing great this year. They are on the small size but have been very prolific. I picked a bunch the other day and thought I would make roasted red peppers.
Here is how I made mine:
- Cut the top off the pepper and slice down the inside to release the membrane and seeds. Run under water to get all the loose seeds out.
2. Oil cookie sheet and place peppers in a single layer.
3. Place cookie sheet on grill or broil in oven. You want to let them get good and charred. Time will depend on heat of grill, so just keep a close eye. Flip when the one side is done and char the other side.
4. Remove from grill/oven and allow to cool. Remove skin.
5. Place peeled clove of garlic in bottom of jars, cut peppers into pieces, and place in jars.
6. Heat olive oil (120 degrees), and pour into jars.
7. Using a bamboo skewer remove air bubbles from jar. It will probably be necessary to add more olive oil. Repeat this step until all air bubbles are removed and peppers are covered with olive oil.
8. Refrigerate and enjoy within the next 3 weeks.
If you have extra red peppers I highly suggest you make roasted red peppers. They are delicious and really don’t take as long to make as I thought they might. If you have seen them in the grocery store they are pretty pricey. There’s nothing better then making them with homegrown peppers where you know exactly how they are grown.
Let me know if you try this recipe or if you have tips to making them even better.