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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. 

 

Ingredients:

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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