Roasted red peppers really are the easiest thing to make. Don’t get us wrong, we love the jarred ones equally. Our organic Florina peppers are cooked over open flame. And this specific variety of Florina peppers is famous for its rich and sweet flavour! But as we now have a bit more time, we decided to go ahead and cook things we don’t ordinary prepare. And this recipe works well with any type of peppers you’ve got.
Roasted red peppers are excellent when stuffed with rice, shrimps, mince meat and of course, feta cheese! Finely chop them and add in sauces, salads, pasta and risotto for a boost of flavour. Blend them with some extra virgin olive oil and make your own dip.
10 large red florina peppers (around 1kg)
3 tbsp aged balsamic vinegar or chilli vinegar
1/3 cup olive oil
Pierce the red peppers all around with a fork. Make sure you do not skip this step!
Remove the tops and gently tap the peppers so that you remove all seeds as well.
If you have a gas stove, you can roast them directly over the gas flame. Turn them around regularly for 10min or so, depending on how large your peppers are, until there are charred bits all around and the flesh is soft when pierced with a fork.
If you are using a conventional oven, place the pierced peppers in a baking tray and bake at 160C (no fan) for about half an hour, or until tender.
Remove from the gas flame or oven and place in a bowl. Cover with cling film and let the peppers steam a bit, until they are still warm, but cool enough to handle. Using your hands or a small knife, remove the skins and discard.
Place the pepper flesh in a jar, tupperwear or serving platter and add the olive oil and balsamic vinegar. Keep in the fridge.
