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lwood 05-28-2010 05:59 AM

Roasted peppers
 
5 Attachment(s)
We had a great harvest of peppers so I decided to roast them in the WFO (since I was heating it up anyway). I was amazed how easy it was. A little salt, chunks of garlic and EVOO liberally over the top.

Slide them into the oven on baking sheets and watch them closely cause it happens really fast. The WFO was on it's way up to pizza temp at about 550F(according to my broken oven thermometer).

Within 5 seconds, they were sizzling, about a minute on one side they were starting to char.. Give the pan a little shake to turn them, another minute on the other side and done. Of course, the fun part is peeling and seeding them.:(

drogers 05-29-2010 10:28 AM

Re: Roasted peppers
 
Are the long peppers a hot or sweet pepper? They sure look good !

lwood 05-29-2010 07:12 PM

Re: Roasted peppers
 
The long narrow ones are sweet peppers and the others were obviously bell peppers. There was one jalapeno in there. I like the colorful ones too. Try it, it's very easy in the WFO. I did about a bushel in 30 minutes. Of course the WFO was already hot, 500F. Thanks John

lwood 05-29-2010 07:17 PM

Re: Roasted peppers
 
Did anyone see the the coconut shell in the fire? DON'T DO THIS!!!! They pop like a firecracker inside your oven. My wife told me to do it just to see what happens. It popped and spewed ashes all over, including my beautiful peppers.:eek:

GianniFocaccia 05-30-2010 08:30 AM

Re: Roasted peppers
 
Very interesting about the coconut exploding. A few years back I was given a case of extruded coconut charcoal that stayed hot forever and had a sweet, mild flavor. Unfortunately, it's only available for sale in San Diego now so haven't been able to restock it.

Tscarborough 05-30-2010 09:08 AM

Re: Roasted peppers
 
I haven't roasted any, but I have dried some jalapenos and serranos. In anticipation of a long, hot, and dry summer I didn't plant my normal jalapeno, habenaro, serrano, tabasco, and wax peppers. All I have is a native chile petin.


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