Barbecue Cooking
Fire Roasted Red Peppers

Fire Roasted Red Peppers is barbecue cooking at its best, the taste is lip-smackingly sweet and they’re really easy to do.

Fire Roasted Red Pepper Salad

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.

Fire Roasting Red Peppers

The idea is to char the skin of the pepper until is black and blistered. It doesn’t sound that tasty does it? Well you’re in for a surprise!

Have you ever wondered how you can buy peppers that are really sweet? Well the answer is in peeling off the skin because the sweetness is all in the flesh, that's why cooked peppers taste sweeter than raw.

Serves:- 4 people

Preparation Time:- 40 minutes
Cooking Time:- 20 minutes

Total Time:- 60 minutes

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 you've got relatively flat pieces. Place them skin side down on the BBQ grill for about 20 minutes until the skin is black and blistered.

When well blistered, remove the peppers from the grill 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 them 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.

Peeling Fire Roasted Red Peppers

Patience is a virtue with this recipe. I've tried to peel the peppers when they're not quite cool enough to touch, it's not worth it. Let them cool properly first and you'll find that you can peel them so much quicker.

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 + a teaspoon on honey) and savour the flavour!

Related Pages:-

Easy Vegetarian BBQ Recipes
Healthy Barbecue Recipes
More Great Barbecue Salads


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