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Roasted Pimento Peppers
From Statesboro Market2Go
<p>These sweet roasted red peppers make a delicious topping for toast! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: rouxbe.com (Entered by Ariana Giddens)
Serves: 4-6
Vegan!
Ingredients
5 or 6 large
Pimento peppers
2 to 4 tablespoons
Olive oil
Maldon salt (to taste)
Bread/toast for serving
Step by Step Instructions
- Preheat a broiler to high. Put the pepeprs onto a foil-lined baking tray and broil the peppers, turning to ensure all sides are charred and blackened. (You can also char the peppers over a gas flame instead)
- Put the charred peppers into a bowl and cover the bowl tightly with plastic wrap.
- Once the peppers' skins have loosened, allow the peppers to cool. Put a strainer over a bowl, and peel off the skins as the juices flow through the strainer. Reserve the juices and the peeled peppers and set them aside.
- Preheat oven to 450 degrees. Cut or tear the peppers into pieces, then put the pieces into a baking dish in as much of a single layer as possible.
- Pour the pepper juice over the pepper pieces, and drizzle them with oil and salt to taste as well. Bake for 20 minutes, then serve on bread or toast.