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.
3 comments:
I usually roast my peppers whole, in the broil setting of the oven, keeping constant watch and turning them as needed. You may want to put some parchment paper on the baking sheet, since I spent an hour cleaning mine last week (while roasting butternut squash)!
Al,
I just love reading your posts ;)
That's so sad - I am not laughing.
*giggle*
But I'm glad you managed to salvage some of them.
Post a Comment