How to Roast Your Own Homegrown Peppers

So many people are turning to growing their own healthy, organic foods as much as possible these days.  Peppers are a great item to grow, but after the harvest, preparing and preserving those peppers can be a challenge for some.  Here is a great way to roast your own homegrown peppers.

For any of the available peppers that you have chosen to grow be it bells, red chilis, jalenenos, there is a simple way to roast your peppers without the mess and cleanup.  First make sure you pick your veggies when they are firm and not soft.  Overly ripe will make it smooshy.  Then wash and air dry them. You can use paper towels but make sure they are completely dry.  Peppers will mold and we don’t like that.

Next, slice your peppers in 2-3 slices length wise, depending on how big the pepper is.  Devein and scrape out the seeds and stem.

Line a baking sheet with either a silicone mat or some parchment paper. Place your peppers on the sheet and coat them with some Extra Virgin Olive Oil, Canola Oil or any of your favorite oil.  Do not make them wet; just coat them well.   Place them in a pre-heated 375 degree oven and let them bake.  If you are roasting different peppers together, they will have different baking times, so you need to check them frequently, every few minutes.  Once the skins start darkening and blistering, you can take them out.  Cool them on the baking sheet completely.

If you want to freeze them, you can bag them in freezer bags with all of the excess air removed or small freezer containers.  You can then take out just as many peppers as necessary for a particular dish. These will last for up to 6 months in the freezer so you can enjoy your fresh tasting, homegrown peppers in your favorite stirfry’s, chilis, or any other dishes where you want a burst of flavor all year long.

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