I forgot to take the photo when I first placed them on the rack to cook.
Here is the photos that follow that step.
You can either place them right on your rack with a pan on the next shelf to catch juices … or…. place on a baking rack line with foil. I roast anywhere from 1 to 25.
Place on middle to lower shelf under the broiler.
Prop the door open to allow the steam to escape.
Turn when they start to turn that wonderful of smokey black. Some may start to drip at this point so make sure you have something to catch juices.
When they are charred all over, take them out and place in a bowl and cover with plastic wrap. OR place them in a plastic bag and seal.
When they have cooled down use a paper towel and wipe… the skins will just fall off. Open it up and scoop out the seeds.
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.Here is a big pile of wonderful Roasted Red Peppers.
I place them in a freezer bag with a little juice and label it. I usually put in one or two per bag.
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.Ok… does this photo look a little strange to you? You’re not real impressed with them are you? I don’t know what they look like.
Be right back, I am going to take a better photo so I don’t chase you away or change your mind about making these gems. Go grab something to drink or run to the…. oh you know.
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.Ok, is this one any better?
. These will be made into something yummy for dinner. *shrugs… I don’t know *
I do NOT store them with any oil because there are some recipes that I use that do NOT call for oil. Plus, there are dangers for storing things in oil.
I hope you enjoy your homemade ” Roasted Red Peppers”. You will never buy another jar again .
Have a wonderful day and please come back to visit.