Homemade roasted red peppers

Steven Edworthy

Operations at Kitchen Stories

“I find roasting the peppers whole produces the best results, as inside they steam in their own moisture and the flesh becomes incredibly juicy and flavorful. By using a high heat and placing them near the heating element in your oven, they also get nicely charred, which gives them a wonderfully sweet and smoky flavor. They are supposed to look a bit burnt, but once you peel the papery skin off, you will be left with beautiful bright red flesh speckled with dark charred spots. A good sign that they’re done? The green stem can be removed very easily. Covering the peppers and allowing them to steam after roasting makes them easier to peel, and the leftover juice from this process is also packed full of flavor, so don’t waste it!”