Roasted Peppers

Homemade Roasted Peppers are a treat that I always love to have on hand.  They are great for an antipasto platter, for sandwiches and even for a little snacking with some cheese and a piece of bread.  Many people have jarred store bought versions of roasted peppers in their pantry. But once you see how easy this recipe is, you might never buy a jar again.  Plus they are so good and you can control all the ingredients. 

Roasted Peppers

(6 Servings)

6 Red Peppers

3 tbsp. Extra Virgin Olive OIl

3 Garlic Cloves – Sliced Thinly 

¾ tsp. Salt

1 ½ tsp. Chopped Parsley

2 oz Golden Raisins 

1 tbsp. Pignoli nuts

Preheat to 475 degrees and line a shallow baking pan with parchment. Place the peppers on the pan and put them in the oven on the top rack.  Cook for about 50 minutes, turning the peppers about ½ way through cooking.  You will notice the skins of the pepper will char.  

Remove from the oven and put the peppers (drippings/pepper juices from the pan included) in a glass bowl and cover with plastic wrap for 30 minutes until cooled. In a small frying pan add olive oil and the garlic on the lowest flame possible.  Bring the garlic to a slight simmer. Cook for 2 minutes and turn off the heat. Do not burn the garlic.

Use your hands to remove the stems, seeds and skin of all the peppers. Do not run under water; this will take away from the flavor. Save 1 tbsp. Of the pepper drippings.

Slice the peppers into strips and add to a bowl. Mix in the olive oil and garlic, salt, parsley, the tablespoon of pepper drippings/juice, raisins and pignoli nuts. Combine. Let it sit on the counter and marinate for at least 2 hours. Store in an airtight container for up to a week.   

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