Roasted Red Peppers

To start off my blog, I really want to focus on some basic ingredients that I call “building blocks.” These are things that a lot of people buy instead of hand-make, because they don’t realize how easy it is to use fresh ingredients to create the same product in a higher quality and with less added sodium, sugar, etc. When you have the option to make it by hand or buy it, I like to go with the former. It creates a mindful cooking experience and has all the benefits mentioned above.

This is my first building block, something that I use a lot during pepper season: Roasted Red Peppers. Many people think that roasted red peppers can only be made with lots of time and effort. They think that they have to buy the jars at the supermarket, which can be packed with unwanted ingredients and are expensive.

Man, are they wrong.

Creating your own roasted red peppers takes literally 40 minutes (39 of which you don't even have to be around) and an oven. Roasting red peppers really enhances their sweetness and gives it a lightly smoky flavor that really can add pop to most savory dishes. It’s worthwhile to know how to make these, particularly because I use them in so many recipes.

Roasted Red Peppers

Ingredients:

• Red Peppers (however many you want)
• Aluminum Foil
• A Baking Pan

Instructions:

1. Heat your oven to 450 degrees.
2. Clean the peppers, removing all stickers. Leave them whole. Put the peppers on an aluminum foil-lined baking pan and cook for 30 minutes, turning halfway through the cooking process (be careful, they are hot!) The skin should get a bit “blistered” and black spots may appear- don’t worry about it.
3. Remove from oven and let sit until cool. The skin should then peel right off. Cut in half (careful, hot juices inside!), remove seeds and stems, and use whatever way you please.