Roasted red peppers

Harardous to your podiatric health

[Webwork]

I finally learned the part about "burn the hell out of the peppers, it's only the skin that will turn black". I put 'em on the grill, closed the lid, turned 'em about every 5 minutes.

The part about putting them in a brown paper bag is what got me. Local farmer suggested it helps.

So, I picked them off the grill, one at a time, and tossed them into a doubled up paper bag.

Bad idea.

Picked up the bag and the bottom fell out.

About 10 pounds of steaming hot red peppers.

Landed on my right foot.

Paused for a second, thinking that if I didn't move my foot I might keep some peppers from landing on the brick patio and mingling with the sand I used to set the bricks. Bad idea.

Of course my sneakers were doubled knotted.

Couldn't get the danged sneaker off quick enough when the hot juices finally soaked through the sneaker and onto my heavy cotton sock.

Brown paper bag? You wouldn't believe how many other people told me about the brown paper bag trick.

Ah, heck. Peeled the roasted reds whilst a sprig of aloe vera plant rested on the blister on my foot. Put the peeled peppers up in olive oil overnight. Took 'em out today.

Worth the pain.

But I could do without it.

P.S. Ignore all advice about using brown paper bag.

Or, maybe, place the bag in a large rigid container.

[google.com...]

[httpwebwitch]

ouch

[artdog]

In Colorado we use a plastic bag then one chile at a time put in cool water and rub off skin. Remember to wear rubber gloves as the hot oil in peppers will get ya.

[pmac]

>>>>Worth the pain.

They are heaven aren't they?

[Webwork]

My favorite way to prep 'em is with a high quality olive oil and a healthy dose of freshly diced garlic. After adding the oil and garlic I let them sit for a day or two in the fridge to allow the flavors to mix and absorb.

I then take 'em out, slice the peppers down a bit, put 'em in a bowel and microware 'em for long enough to warm 'em up, then I toss in some small chunks of mozzarella cheese and serve 'em with slices of French bread and a glass of red wine. Of course I dip the bread into the olive oil as I'm eating the peppers.

With this as an appetizer who needs a main course? ;)

Okay, maybe a little linguini or penne tossed with some olive oil, sun dried tomatos and fresh basil pesto . . .

Can anyone tell that today is the day that I've chosen to fast for 24 hours?

[httpwebwitch]

Peppers are part of a summer ritual:

cut the top (where the stem is) off a pepper, hollow out seeds. Mix the seeds (if you want to save them) in a bowl with grated mozzarella, bread crumbs, black pepper, and melted butter. Stuff it back in. put the top back on and pin it in place with a toothpick or two.

mix a light bannock dough with flour, baking powder, baking soda, salt, sugar, margarine, and buttermilk.* If you don't have buttermilk, regular milk will do.
roll the dough out fairly thin, and wrap it around the pepper, pinching it and rolling the dough to completely enclose the pepper.

Roast it slowly over a dying campfire. Take your time, don't let it burn, but allow it to cook for at least 5 minutes.

eat and enjoy.

*(if you want real measurements, sticky me and I'll send the actual recipe)

[httpwebwitch]

this post now ranks #1 in Google for "harardous peppers".