Roasted Red Peppers

Place the racks on the top shelf and set your broiler to high.

Cut the top and bottom off each pepper, then cut in half lengthwise and remove the stems, core and seeds.

With the skin side up, place on a baking sheet lined with tin foil.

Put the peppers under the broiler and cook until the skin is charred all over, this may take 3-8 minutes.

Please watch carefully, you might have to rotate the pan to get them to cook evenly, you don’t want to burn the whole pepper.

Some peppers may cook quicker than others, remove them and continue to cook each pepper until they are all done.

Remove the peppers and place into a sealed container to steam for 15-20 minutes.

You can put them in a zipped bag or a any sealed container.

The longer they steam the easier the skins will be to remove.

Once the peppers are cooled, use a dull knife to remove the skins.

You should be able to simply peel off the charred skin.

Cut the peppers into thin slices and use to top salads or add to your favorite pasta dish.

Store in an airtight sealed jar and sterile for keeping.