So I roasted red peppers again today. Readers of the blog will remember that I did the same last week and made roasted red pepper hummus. It was good, but I thought I should have roasted the peppers for longer. I had a fear of char.
I overcame that fear today.
Or, to put it another way, I beat that fear into a form beyond recognition.
I got less than a fourth of a cup out of these. So sad. But I winged the recipe, added olive oil where none was called for, threw in some extra ground cayenne pepper and a little garlic salt. It still turned out fine. Not quite as roasted red peppery as I would have liked, but burners can't be choosers.
I considered posting this as an Obvious Kitchen Tip, but I thought "Don't Burn Your Food" was a little too obvious. Even for me.