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Roasted Peppers

This is a great way to use or keep sweet and semi hot peppers.  Poblano, bell, larger peppers are best. 



Large peppers

Olive oil

Salt and Pepper

Honey (optional)


Cover peppers with oil and place on a cookie sheet under the broiler.  Just for a few minutes and turn to char all sides.  Remove from the oven and allow to cool.  

Remove burned skin from your pepper.  Place flesh in a small bowl, coat with salt and pepper.  If the peppers are bitter, i add a little honey.  We serve them cold.  

They will keep in olive oil in the fridge for a while and can be added to dishes as needed.  We eat them before the fridge ever happens.

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