Roasted Red Peppers

Roasting your own red peppers under the broiler gives you something completely different from what comes out of a jar. The flesh turns silky and sweet, with a faint smokiness from the charred skin.

Get the broiler as hot as it goes and turn the peppers until the skin blisters into black bubbles all over. Don’t be shy about the char. The blacker the skin, the easier it peels, and that charred flavor is the whole point. Once cool enough to handle, the skins slip right off. Remove the stems, cores, and seeds, then cut into finger-width strips.

Fresh lemon juice and salt are the only seasonings. Let the peppers sit for several hours so the flavors meld and excess liquid drains off. Serve at room temperature alongside anything Mediterranean: Nicoise salads, Spanish tapas, Greek mezze, or Egyptian dishes.

Chef Tips

• Don’t rinse the peppers under water after peeling. It washes away the smoky flavor. Just wipe off any stubborn bits of skin with your fingers.
• Let the charred peppers cool in a covered bowl or paper bag. The trapped steam loosens the skins further and makes peeling effortless.
• Drain off the liquid that accumulates. Watery peppers dilute the lemon and taste flat.

Variations

• Drizzle with olive oil and a clove of sliced garlic for a classic Italian antipasto.
• Blend into a smooth roasted red pepper sauce for pasta or grilled meat.
• Store in olive oil in the fridge for up to a week. They improve over the first day or two.