Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Friday, December 11, 2009
The technique I use is simple. Preheat the oven to 375 degrees. Wash the peppers and cut them in half, then clean the seeds and pith out of the middle. Rub the skins with oil or fat (I used olive oil) and place them skin side up on a baking sheet. Bake for about 30-40 minutes, until the peppers are soft. I like it when the skins get a little burned or charred. When they are cool enough, remove the skins. If using smaller peppers such as Anaheim, reduce the cooking time.
Peppers, particularly hot chili peppers, are also very good roasted over a fire or roasted in the broiler for a similar effect. Hold them near the fire until their skins blacken, then cover them or put them in a bag for 10 minutes, which will cause the skins to come off more easily. Be careful with hot peppers- roasting them in any fashion can release the capsaicin (what makes them hot) into the air which can irritate your eyes and nose.