Barbecue Cooking
|
Fire Roasted Red Peppers is barbecue cooking at its best, the taste is lip-smackingly sweet and they’re really easy to do.
Not only are they great as an individual salad (with the balsamic vinaigrette below) but you can add them to other salsas and sauces. Check them out in my other recipes:-
Not only are they great as an individual salad (with the balsamic vinaigrette below) but you can add them to other salsas and sauces. Check them out in my other recipes:-
Pork Tenderloin Recipe Butterfly Lamb Recipe Fire Roasted Red Pepper and Aubergine Tapas
You’ll see below that this recipe doesn't follow normal barbecue cooking rules in that I’m not too worried about flames burning the peppers so it’s something that can be done first on the BBQ while the coals are still settling down.
The idea is to char the skin of the pepper until is black it is black and blistered. It doesn’t sound that tasty does it? Well you’re in for a surprise!
Ingredients:-
- 2 red peppers
- 1 large sealable plastic bag
- Balsamic Vinegar
- Olive Oil
Method:-
Cut the peppers into thirds lengthways, removing the core and seeds so that we got relatively flat pieces. Place them skin side down on the BBQ grill until the skin for about 20 minutes until the skin is black and blistered. Remove the peppers and throw them into the plastic bag, seal the bag and put to one side to cool.
It’s great doing this on a social occasion because your guests will really wonder what in heavens name you’re doing! The steam generated inside the bag will soften the peppers and make then easy to peel.
When cool to the touch, take the peppers out of the bag and peel off the charred skin, cut them into strips.
You can use these peppers in a number of sauces or just as part of a salad. Simply drizzle with a balsamic vinaigrette (4 parts olive oil to 1 part balsamic vinegar) and savour the flavour!
Related Pages:-
Easy Vegetarian BBQ Recipes
More Great Barbecue Salads
Return to Home Page from Barbecue Cooking Fire Roasted Red Peppers
