I couldn’t resist these bright little beauties in the supermarket and thought they’d make perfect chilled roasted peppers for salads. You don’t think they look much once they’re out of the oven, but sliced and stored away in the fridge, they last longer than you think and are so versatile for sandwiches and pizzas too.
The ideal way to create these is with a gas hob or blow torch in a pinch, but alas my hob is electric so I thought I would try to recreate these using my humble oven. And all is well! This would work with large peppers too; I just wanted to try it with these little ones.
As many peppers as you’d like
A tablespoon or so of olive oil
A baking tray covered in kitchen foil
An oven preheated to about 200C
1. Pour the oil onto the kitchen foil covered tray and put in the oven for around 5 minutes to let the oil heat up.
2. Remove from the oven carefully, tip the tray a little in each direction to let the oil spread out. Grab each pepper by the stalk, roll in the oil and then lay on the tray.
3. Put the tray back in the oven and roast for at least 15 minutes – half an hour if you’re using full size peppers, checking every now and again. You want the outsides to be charred and the insides to be soft, so turn them over once they have started to blacken on top.
4. When you’re happy they’re done, stick them all in a plastic or paper bag and tie or roll over the top. The idea is to create an environment for them to steam in, which will allow the skins to steam off, leaving the flesh ready to slice.
5. Leave to steam for 10 to 15 minutes then start the process of rubbing away the skins. The flesh should pull apart easily as well, letting you scoop out the stalk and seeds. I find it easiest to get them skinned and tidy before laying them all out on the board to slice.
6. Slice and set aside in the fridge for use as you wish. You can even add some additional oil and seasoning if that’s what you like. These keep well in a container for a few weeks or longer in a sterilised jar.