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Draggingtree

How to Roast Any Pepper

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How to Roast Any Pepper

pepper-hacks-7.jpg

Get your pepper fix! Learn how to roast any pepper using the following steps.

 

Steps:

  1. Cut the peppers in half, remove the stem and seeds.
  2. Place the peppers on a baking sheet with the cut side facing down.
  3. Preheat the oven to 450°F and then change it to broil.
  4. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 10‑20 minutes.
  5. Place the peppers in a zip‑lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
  6. Remove the skins from the peppers. The skins should easily "pinch" off.
  7. You can then individually wrap and freeze peppers for use later.

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pepper-hacks-8.jpg

Freezing peppers can make them last longer plus they're convenient to add to meals.

 

Tips on Freezing Roasted Peppers:

  1. Freeze within a day of roasting to avoid bacteria growth.
  2. Peppers can be frozen with the skin or they can be skinned and deseeded. To deseed peppers, use a spoon and scrape down the sides.
  3. Place peppers in a freezer bag and remove the excess air, seal and place in the freezer.
  4. We recommend labeling the freezer bag with the date, type of pepper and heat level. This makes it easier to identify for future use.

Tips for Thawing Peppers:

  1. Thaw frozen peppers in the refrigerator to avoid bacteria.
  2. Once thawed, add peppers to your favorite pepper recipes, like soups, chili, casseroles and enchiladas.

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Pimento Cheese and Pepper Recipe

pepper-hacks-9.jpg

Roasted peppers are a great addition to pimento cheese. It's easy—try our spicy habanero pimento cheese recipe or combine the following ingredients and mix well:

  • Add 2 c. shredded cheddar with 1 c. provolone cheese
  • 1/4 c. any roasted peppers
  • 1/4 c. mayonnaise

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Ah, this is about food. I thought we had a thread for trash talking @Pepper.

1 person likes this

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Ah, this is about food. I thought we had a thread for trash talking @Pepper.

You'd need extra server space

LMFAO.gif

4 people like this

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Roasted Jalapeno Poppers

Recipe courtesy of Rachael Ray

 

Ingredients

  • 12 large jalapeno peppers
  • 2 ounces feta cheese
  • 4 ounces cream cheese, at room temperature
  • 4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
  • A small handful fresh cilantro, finely chopped
  • 2 tablespoons grated onion
Directions

Watch how to make this recipe.

· Preheat the oven to 425 degrees F.

· Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.

· Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

Recipe courtesy of Rachael Ray

 

http://www.foodnetwork.com/recipes/rachael-ray/roasted-jalapeno-poppers-recipe.html

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Monday, September 7. 2015

 

Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams

With all of my autumn canning/cooking, some answers and a question:


31 Ways to Eat Hot Pepper Jelly and canned Pepper Sauce


For me, it makes anything tasty - including burgers. Great with cheese and cream cheese. All cheese requires some fruity accompaniment. Really fine as a meat glaze. Heck, I dip my breakfast hard-boiled egg in some, and put some on scrambled eggs. I put some on rice too. It's not for little children.


10 Ways to Use Chutneys


Scissors-32x32.png

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Pepper Lovers Start Your Engines
mail?url=http%3A%2F%2Ffiles.constantcont
 
Chile, chili, chilli, chilies, pepper, paprika, aji, capsicum, chiles pasado, pimento, pimiento, paprika. Let's straighten out this mess. It's National Pepper Month after all, and with so many peppers on the shelves of the local supermarket these days, we figured we could offer a little clarity. Head over to the site and learn the lingo, types of peppers, and get some solid recommendations for hot sauces. Then once you get a handle on a pepper, rev it up with the recipes below.
 
mail?url=http%3A%2F%2Ffiles.constantcont
 
Fire Roasted Red Bell Peppers
By Meathead
 
Why buy roasted peppers or pimientos when you can make stellar ones at home? Take your pimento cheese, potato salad, harissa, Italian sausage sandwiches, Italian beef sandwiches, omelets, risotto, and so many more dishes over the top with this roasted pepper technique. The recipe works for several types of peppers.Get the recipe here.
mail?url=http%3A%2F%2Ffiles.constantcont
 
Hot & Sweet Candied Jalapeños 
By Meathead
 
Add some sweet heat to sandwiches, side dishes, cornbread, and much more with this recipe for Cowboy Candy, a.k.a. candied jalapenos. This preparation is a refrigerator pickle, so you simply store the jars in the fridge. No canning required! When you are done, save the syrup to use in DC Mumbo sauce, barbecue sauce, cocktails, and more. Get the recipe.
 
mail?url=http%3A%2F%2Ffiles.constantcont
 
Fiery Harissa Hot Pepper Paste
By Meathead
 
If made properly, harissa [hah-REE-suh] is a very deep, rich, complex paste, much more interesting than any bottled hot sauce. It's typically found in Middle Eastern cooking and adds beautiful depth of flavor. You can buy it, but it is easy to make with this recipe. Use harissa on everything from couscous and fish to fajitas, meats, stews and soups. It's great mixed in to mayonnaise, ketchup, and BBQ sauce. Get the recipe.
mail?url=http%3A%2F%2Ffiles.constantcont
 
Controlled Burn Hot Sauce 
By Meathead
 
There are a gazillion hot pepper sauces on the market, but here's a recipe for a signature hot pepper sauce you can make at home (make it with Grand Marnier for even more flavor). Focused on flavor first, our controlled burn hot sauce is infinitely more complex than most sauces and has just the right amount of heat to amp up foods without overpowering them. Add it to your eggs, pizza, or put it on a burger to give it a kick in the... Get the recipe.

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10 minutes ago, Draggingtree said:
Pepper Lovers Start Your Engines
mail?url=http%3A%2F%2Ffiles.constantcont
 
Chile, chili, chilli, chilies, pepper, paprika, aji, capsicum, chiles pasado, pimento, pimiento, paprika. Let's straighten out this mess. It's National Pepper Month after all, and with so many peppers on the shelves of the local supermarket these days, we figured we could offer a little clarity. Head over to the site and learn the lingo, types of peppers, and get some solid recommendations for hot sauces. Then once you get a handle on a pepper, rev it up with the recipes below.
 
mail?url=http%3A%2F%2Ffiles.constantcont
 
Fire Roasted Red Bell Peppers
By Meathead
 
Why buy roasted peppers or pimientos when you can make stellar ones at home? Take your pimento cheese, potato salad, harissa, Italian sausage sandwiches, Italian beef sandwiches, omelets, risotto, and so many more dishes over the top with this roasted pepper technique. The recipe works for several types of peppers.Get the recipe here.
mail?url=http%3A%2F%2Ffiles.constantcont
 
Hot & Sweet Candied Jalapeños 
By Meathead
 
Add some sweet heat to sandwiches, side dishes, cornbread, and much more with this recipe for Cowboy Candy, a.k.a. candied jalapenos. This preparation is a refrigerator pickle, so you simply store the jars in the fridge. No canning required! When you are done, save the syrup to use in DC Mumbo sauce, barbecue sauce, cocktails, and more. Get the recipe.
 
mail?url=http%3A%2F%2Ffiles.constantcont
 
Fiery Harissa Hot Pepper Paste
By Meathead
 
If made properly, harissa [hah-REE-suh] is a very deep, rich, complex paste, much more interesting than any bottled hot sauce. It's typically found in Middle Eastern cooking and adds beautiful depth of flavor. You can buy it, but it is easy to make with this recipe. Use harissa on everything from couscous and fish to fajitas, meats, stews and soups. It's great mixed in to mayonnaise, ketchup, and BBQ sauce. Get the recipe.
mail?url=http%3A%2F%2Ffiles.constantcont
 
Controlled Burn Hot Sauce 
By Meathead
 
There are a gazillion hot pepper sauces on the market, but here's a recipe for a signature hot pepper sauce you can make at home (make it with Grand Marnier for even more flavor). Focused on flavor first, our controlled burn hot sauce is infinitely more complex than most sauces and has just the right amount of heat to amp up foods without overpowering them. Add it to your eggs, pizza, or put it on a burger to give it a kick in the... Get the recipe.

 

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