Roasted Red Carmen Peppers

While carmen peppers are great any way you’d ever want to eat a pepper, they are divine roasted!

stovetop and oven methods from Love and Lemons.com

Ingredients

Red Carmen Peppers
Salt and Olive Oil, optional and to taste

Directions

-To make roasted peppers on the grill, Place the peppers directly onto the grill grate, and turn them as they blacken and blister until the skin has nicely charred on all sides.

-To make roasted red peppers on the stovetop, preheat a grill pan or cast-iron skillet over medium heat, or light a gas flame. Place the red peppers directly over the flame or in the hot pan, turning as they blacken and blister. Cook until they are charred on all sides.

-To make roasted red peppers in the oven, preheat the oven broiler. Place the peppers on a foil-lined baking sheet and broil until they are blackened and blistered all over, turning as necessary.

-For all methods, remove the peppers from the heat, place in a large bowl, and cover with a towel or plastic wrap. Set aside for 10 minutes to steam and soften.

-Uncover and use your hands to peel off the loose skin.

-Remove the stems, seeds, and membranes. Use the peppers whole or slice into strips. Season to taste with sea salt.

-To store the peppers:

Option 1) transfer them to a jar and pour in olive oil to cover. Cover with a tight-fitting lid and store in the refrigerator for 1 to 2 weeks.
Option 2) I freeze them in airtight containers, usually ziplock bags, for use through the winter, the texture gets soft, but all the flavor is there!
Option 3) Puree in a blender with just enough water and oil to keep things moving. Freeze your flavor packed puree for the winter. Great spread into grilled cheese, warmed over a fried egg, pasta, and lots more!