Pick a Pepper

One of the most popular ways to enjoy bell peppers is to roast them. You’ve probably seen dishes like fettuccini¬†with roasted red pepper cream sauce, or an appetizer of roasted red peppers with goat cheese on crostini.

To roast the peppers, wash and dry them. Heat your grill to high. Take the peppers and place them on the grill and do not turn them until they are charred on the side you started on. Once the pepper is charred, and I mean, REALLY charred, turn with a pair of tongs and char again. Repeat this over and over until the pepper is completely BLACK. Don’t worry – you aren’t burning the pepper.

Once the pepper is charred completely, remove from the grill and place in a heat-proof bowl and cover very tightly with plastic wrap. Allow the peppers to sit in this bowl for at least 20 minutes. This step is very important because it is necessary to removing the blackened skin. After the peppers have steamed and the skin is loose, peel the black skin off the pepper flesh and discard.

Slice the cleaned pepper open, being careful to avoid the seeds. Once the pepper is opened and the seeds are exposed, remove the seeds and any fibrous membrane found inside. Add to salads, serve with cheeses and artisan breads or crackers, or proceed with your recipe. Enjoy!

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