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 Friday, January 19th, 2018


September 11, 2010

Get ready to roast peppers

Roasted peppers…delicious in salads, omelets, pizzas, sandwiches and more and they’re so easy to make!

You can roast peppers over a gas burner or under the broiler…and both make that smoky, wonderful flavor shine through.

On a gas burner on HIGH heat arrange the peppers directly over the flame.
Roast until blistered and charred, turning frequently with tongs. Place the peppers in a bowl, cover and allow them to steam for 10 minutes to loosen the skins. Peel away the charred skin, but don’t wash the peppers. Cut the peppers into strips and scrape away the seeds.

To roast the peppers in the oven place them on a baking sheet and char the skins about 4-inches from the broiler on high heat. Turn the peppers often, then steam, peel and slice as I just instructed. Store the roasted peppers in a tightly sealed container in the refrigerator for up to 1 week. Delicious!.

I hope you’ll join me here every week for another delicious tip. And check out onthehouse.com or chefjamie.com for more fabulous food.




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