roasted peppers
The skint replacement for piquillo peppers.
You can either cook the peppers on a griddle, cook them under a grill, or roast them in a very hot oven (maybe 220C/200C fan for 30-40 mins). Whichever method you choose, you want them to sag, blacken and blister. Then put them in a paper bag, or bowl with a cling film cover, or a jar with a lid. Allow to cool. Pick off the skin and de-seed them. Cut into strips. Pack into a sterilised jar and cover with olive oil.
You can either cook the peppers on a griddle, cook them under a grill, or roast them in a very hot oven (maybe 220C/200C fan for 30-40 mins). Whichever method you choose, you want them to sag, blacken and blister. Then put them in a paper bag, or bowl with a cling film cover, or a jar with a lid. Allow to cool. Pick off the skin and de-seed them. Cut into strips. Pack into a sterilised jar and cover with olive oil.
