Roasted Red Peppers

Nothing beats a roasted red pepper that was harvested in its prime, roasted, tucked away in the freezer and then eaten in the deep of the winter when red peppers come from afar and taste like water.  This quick preserving recipe was learned from a very traditional Italian woman I worked with once, so there must be some authenticity.

Fill a cookie sheet with whole washed red peppers.  Make sure the peppers are not touching.  Place them in the oven at 450 for 45 minutes.  The peppers should be blackened on most of the pepper, but not burnt.  Allow the peppers to cool on the counter, put them whole into a ziplock bag and put them in the freezer.  When you want to eat them simple take them out of the freezer and allow them to thaw.  The skin should slide right off and the innards can be discarded by scrapping the inside with the back of a knife.  Do you run under water to clean. 

Can't wait to use these babes in my winter recipes.