Simple Condiment: Roasted Red Peppers
  • Red Peppers, Washed and the Stickers Removed
  1. Cover a broiler pan with tinfoil, and spread the peppers out in a single layer. Leave a few inches between the peppers. This will give you room to rotate the peppers as they roast.
  2. Turn on your broiler and put the broiler pan under the broiler without letting the flame touch the peppers. The peppers are more likely to burn if they're right below the flame.
  3. Check the peppers every 4 to 5 minutes and flip them around to ensure all surfaces get blackened. When the peppers look finished, i.e. most of the pepper is blackened and the skin is wrinkling, pull them out of the oven and put on a plate to cool. Not all the peppers will be done at the same time.
  4. When the peppers are cool, peel off the skin and discard in the compost bin or trash. Tear the pepper into small pieces and place in a jar. I use a freezer-safe jar since I freeze mine. After packing the peppers in, cover them with olive oil. Sometimes I will add a few pieces of chopped garlic, but most of the time, I don't have time for this addition.
  5. When you've finished the peppers in the jar, use the olive oil to make a salad dressing or to baste a whole chicken.
Recipe by A Life in Balance by Barb Hoyer at