Leave the oven off and learn how to make fire-roasted peppers at home. You’ll love the bold flavor added by using an open flame!
It took months after giving birth before I could even stand the smell of roasted bell peppers. And it took years before I was even willing to taste them again.
Pregnancy aversions are strong, my friends.
The worst part about it is that right up until I was pregnant with my first baby, I LOVED roasting peppers for my salads. No kidding, we would have a giant salad with roasted mixed vegetables at least once a week.
Then, the Husband learned about Hatch chiles and wanted to fire-roast a few. So he did. And not only was I able to stomach them, I enjoyed them!How to Make Fire Roasted Peppers at Home (Yes, it can be done! ) #BBQ #recipesClick To Tweet
Ever since then, I’ve gleefully enjoyed fire-roasted peppers straight from our backyard. Which is why I was ecstatic to see Sarah, of Flourish & Knot, share her recipe for roasted red pepper dip.
Sarah’s recipe includes a classic way to roast red peppers for her delicious dip. However, I thought it would be fun to show how the husband roasts chiles and peppers right next to our backyard bar and prep table.Believe it or not, you can make ? roasted peppers right in your own backyard! #food #yummyClick To Tweet
- Chimney starter
- charcoal briquettes
- Steel tipped tongs
- A large glass bowl
- plastic wrap
- Peppers of your choosing
- Light a chimney starter and fill it with charcoal briquettes until it is 4/5ths full.
- When the coals are hot, place a grill grate directly on top of the chimney starter.
- Place one or two peppers directly over the heat of the coals. Leave in place until the skin is well scorched, about 3 or 4 minutes depending on the heat of the fire and the type of pepper you are using.
- Rotate your peppers and repeat step 3 until the peppers are roasted on all sides.
- Remove peppers from heat and place in a glass bowl, covered with plastic wrap. Allow to sit for 5 to 10 minutes.
- When the peppers are cool enough to touch, remove them from the bowl and carefully scrape away the skin with the back side of a kitchen knife.
How long does it take?
The amount of time necessary is directly dependent on the heat of your coals and the thickness of your peppers. We spent about 5 minutes roasting each pepper when the coals were at their hottest. Scraping the skin off took another 5 minutes per pepper, so you should plan for at least 30-40 minutes from the time you put the first pepper over the coals.
Would I Do it Again?
We’ve roasted peppers this way a few times now, and I just love it. Fire-roasted peppers are so much more flavorful, and I’ll try any recipe if it keeps the oven off during the summertime!
Now It’s Your Turn
We used these fire-roasted peppers to make a batch of Sarah’s Roasted Red Pepper Dip, and it was just incredible. Grab some coals and start roasting your own peppers. You’ll be thrilled you tried it – even if you’re dealing with pregnancy aversions!
Here’s a bit more about Sarah
If you could bring one fictional character to life, who would it be and why?
Harry Potter, but only if I also have magical powers.
If you could hire someone to help you, would it be with cleaning, cooking, or yard work?
Cleaning. I hate cleaning with the fiery passion of a thousand suns.
Each of my Spectacular Summer co-hosts is sharing a little bit more about Sarah on their blogs, too. So don’t forget to hop around and see what else she has to say.
|A Purdy Little House||Health, Home, and Heart|
|Confessions of a Mommyaholic||Hey Fitzy|
|Crafting a Family||JENerally Informed|
|Dazzle While Frazzled||Just Measuring Up|
|Flourish and Knot||The No Pressure Life|
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