Yield: 20 People
Work: 40 Minutes
Total: 1 Hour
Preheat over to 400F°.
Gather Ingredients and Tools.
Place Peppers in a Bowl, pour Oil over and toss, then sprinkle with salt and toss again.
On a Half Baking Sheet Tray lined with Foil, lay out Peppers and roast until skin starts to blacken.
Remove Peppers, place in a Bowl and cover with plastic. Make sure no steam can escape and let sit for 15 Minutes.
Place Peppers on Cutting Board and slice down the length of the Pepper to open up. Then remove seeds, membrane, and the stem.
Flip Pepper over and with the back side of a Knife scrape the Pepper to remove the skin.
Place in a Bag or Jar to Freeze.
You can slice the Peppers into strips before freezing.
Once finished skinning and seeding, toss with some Spices or Herbs for flavor.
Try blending the Peppers into a puree to add to a Sauce or a Soup at a later date.
1 Pound Sweet Pepper, Whole
2 Tbsp Camelina Oil
1 Tbsp Salt
Half Baking Sheet Tray
Jar or Bag
Freezable Container or Bag for up to 6 Months.
Use Your Roasted Peppers in the following Recipes:
Questions about this recipe? Ask Chef Pierson!