Fire Roasted Peppers
Bring out the sweet flavors of any pepper by fire roasting.
Servings: 1 cup
Calories: 36kcal
Ingredients
- 2 whole Bell Pepper any color or type
- 1 tsp Canola Oil or any oil of your choice
Instructions
- Clean, core, and remove seeds from the inside of the peppers. Once the core is removed, you can run a knife along the inside of the peppers to loosen the seeds, then rinse out the inside of the peppers with water.
- Place the peppers in a large bowl and coat with the oil of your choice. We like to use sunflower oil.
- Heat grill to 450°.
- Place the peppers on the heated grill with tongs.
- Cook the peppers until the skin is bubbly and charred.
- Rotate the peppers and apply more oil from the bowl with a BBQ brush. This will allow the peppers to char on all sides.
- Once the charring is complete, remove the peppers from the grill. Place them in the same large bowl and allow them to cool completely.
- Chop the peppers to the size of your choice. We like smaller chunks for those picky eaters who don't want to know they are eating their vegetables.
- Portion the peppers into individual bags, approximately one pepper per bag.
- Freeze until you are ready to use.
Notes
Culinarian tips, tricks, and suggestions:
Don't throw out the discarded core of the pepper. Once the seeds are removed, freeze the membrane and core in a bag with other vegetable cuttings to make vegetable stock.
If you want a hotter sauce, don't discard the seeds.
These versatile peppers can add flavor to dishes such as frittatas, tacos, enchilada pie, or chili.
Nutrition
Calories: 36kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 0.1mg | Potassium: 4mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 0.1mg | Iron: 0.01mg