I am all for buying some items for convenience sake. I have no qualms buying pre-made sauces and dips, pre-shredded or crumbled cheeses, or flavorful spice mixes. Sure I could make these myself…but why?
One thing I PREFER to make myself is roasted peppers. I used to buy the jarred version, but roasting them yourself is so much tastier, and easier than wrestling a jar open. If you’ve never attempted to RIY (roast it yourself), give it one shot and I promise you will never go back!
I not only do this with red peppers, but poblanos are especially good roasted this way. The skin can be a little tough, so charring it beyond recognition so that the skin peels away makes it so much easier to toss onto a taco or salad!
RIY Red Peppers
- Red bell pepper
- Turn broiler on and place pepper on top rack of oven.
- Keep an eye on it, but after 5-7 minutes the skin should being to char. Flip the pepper and continue roasting/rotating until the skin is nice and toasty on all sides.
- Once the skin of the pepper is charred all over, remove from the oven and place in a zipper bag until it has cooled down. This will help steam the skin so that it is easy to remove.
- When the pepper has cooled completely, the skin should peel off really easily. Then just remove the seeds and slice or dice however you like it!