Here in Chicago we have a produce store called Stanley’s. I don’t know who Stanley is and I don’t know where he gets his fruits and vegetables, but it’s a rare visit that I spend more than $11 or $12 for a week’s worth of produce. I’m not just talking onions and potatoes. I stock up on artisan lettuce, raspberries and blackberries and strawberries, mangoes, avocados, heirloom tomatoes, crimini mushrooms, etc etc etc. Then I plan my meals around what’s on sale.
Just before Thanksgiving I stopped in to get his annual 4 pounds of yams for $1, and as I was heading towards the entrance I saw all these cartons of beautiful orange peppers. Then I heard the gentleman who was stacking them say that each carton was $1. ONE DOLLAR. You better believe I grabbed one!
Beautiful, eh? But now what? Two people can only eat so many peppers before these would start to go bad (and Stanley’s is notorious for the lack-of-longevity of its produce). I asked mom if she needed any, but she’d just picked up her own stash.
There’s only one thing to do when you have that many peppers. Roast ’em. Roasting peppers is so easy I’ll never buy another jar. Bonus: your kitchen smells awesome the whole day.
How To Oven Roast Peppers
Knife & cutting board
- Preheat the oven to 400 degrees
- Wash peppers and put them on their sides on a greased baking sheet
- Rotate every 15 minutes with tongs. The side that’s on the bottom will blacken.
- After you’ve cooked all four sides (an hour total), pull peppers out of oven
- Using tongs, grab stems and pull. If you’re lucky all of the seeds will come out with the stem!
- Put a paper bag into a bowl, then put all the peppers into the bag and seal
- Wait until peppers are cool to the touch
- Skins will peel right off. Throw them out
- Rinse out the seeds and chop!