Roasted Red Peppers

I roast my peppers on the stovetop, over an open flame. It takes about 10 minutes to achieve the charred skin around the pepper. This can also be done in the broiler.

Once the skin is charred, I place it in a zip lock bag to let it steam.

After 15 minutes, the skin will flake off. I rinse it under cold water while I take the skin off. Next, slice off the top and remove all of the seeds inside. Slice and serve, or store in olive oil for a few days. Also good with mashed potatoes.