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05 November 2009

More on Charred Peppers

This is how the roasted/charred peppers look when you peel off the blackened skins. The charred skins have a papery texture and pretty much slip right off the flesh. When you roast the pepper like this, the flavor becomes super intense, really sweet and peppery at the same time. I don't even like peppers, but I love them like this. You could also do this to spicier peppers, not just sweet bell peppers. Put charred and peeled peppers on hamburgers (or veggie burgers) or other sandwiches (see below).

You can also use this technique with tomatoes, but unlike peppers, tomatoes start disintigrating after 5 minutes of intense heat, and I haven't yet learned how to keep them contained when they are falling apart like that. But they would make a fabulous sauce for pizza or spaghetti.

This is my amazing sandwich that I made with roasted red peppers, eggplant, cheese and pesto. Someday I will maybe make it for you. I am salivating over it all over again.....

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