Roasted peppers, easy, tasty and perfect suggestion to make in the fall. Traditional taste that accompanies many dishes.
I don’t know if you noticed, but if you go to a vegetable or a market, you will find yourself full of peppers, of all kinds, in their maximum brilliance, to use in our kitchen.
On one of the last visits to the market I received a kilo and a half of peppers, 3 units, very fresh, with a lot of brown meat and intense bright red color, ideal for roasting and enjoyment in a strange salad or to accompany a special recipe.
Every year we prepare several kilograms of roasted peppers, not all at once, but if we add all those that we bake at the end of autumn, a significant amount comes out. And if you have a family member or a neighbor with a garden and they come to you every two to three to give you a few peppers.
Big part of them roasted peppers eventually stored in cans in our closet. And it is that you do not need much to preserve it: bake, clean, blunt with the juice of your roast and cook in beri marie. This way we can enjoy a good plate of roasted peppers homemade when we want.
I will see you on another recipe.