I’ve learned a lot about barbecuing this summer.
1. If you’re cooking fatty foods, stay close to the BBQ.
2. Keep the heat on medium.
3. If you don’t want your food to be completely black on the outside, preheat the BBQ and then turn off the burner under the food you’re cooking.
4. How to roast red peppers.
There’s other things I’ve learned, but I’m going to keep this post short and sweet!
Roasted red peppers are delicious! This is the first year I’ve made them, and they are so versatile! You can make hummus with them, roasted red pepper sauce, throw them in pasta, put them in sandwiches… yum!
Yes, you can buy roasted red peppers in a jar. But, here, in my part of Canada, they’re expensive! It’s around $6.00 for a jar (which isn’t very big), and I can buy peppers from the green house for $2.50 for 2 lbs!!! And, I think they taste better fresh! Plus, they’re very easy!
1. Preheat your BBQ. I like to turn all of my burners on high, and then turn them down once it’s hot.
2. Keep the heat on medium under your peppers, and turn the other burners off if you don’t need to use them.
3. Wash and dry your peppers and put them whole on the BBQ.
4. Wait about 2 minutes, until the first side is black, and turn them over (yes, this is one time when you want your food to be black!)
5. When they look like this on all sides, they’re ready!
6. Put them in a bowl:
7. Cover them with plastic wrap (this allows them to steam and makes the skin really easy to remove):
8. Wait until they’re cool, and then peel all of the skin off. It’s usually really easy. Whatever you do, don’t rinse them! You’ll take away the smoky, delicious flavour!
9. Rip or cut them in half and remove the seeds and stem.
10. Voila! You’ve got roasted red peppers to slice, puree or do what you please with!
The Hungry Teacher