I dreamed I was roasting red bell peppers on a wood fire under an olive tree. In the dream, I told myself, “what a good way to do them, cut in half”. When a clap of thunder woke me, I thought I could still smell the smoky-sweetness of those charred peppers.
Later at the market when I spotted a bin of brilliant red peppers, I figured I was destined to roast them.
But, not over a wood fire. I’m roasting the peppers in a convection (fan) oven. And, since I don’t have an immediate use for them, I will bag them and freeze the peppers for use another day.
Roasted red peppers have an infinitude of uses. They can, certainly, be used instead of canned pimientos or the slightly more piquant piquillo peppers as a ravishing garnish. Or they can star in sauces, salads, and braises.
Roasted Sweet Peppers
Pimientos Asados
These peppers are big and fleshy, about ¾ pound each, and not exactly bell-shaped. In Spain they are known as pimientos de asar—roasting peppers. You can use ordinary red, yellow or green bell peppers. Splitting them in half means you do not need to turn them as they roast. An air fryer could be used instead of convection oven, though you may need to do the peppers in more than one batch.
Wash peppers. Split them in half lengthwise. Cut out and discard stem and seeds. Place the pepper halves, cut-side down, on board and press to flatten them slightly.
Place the peppers, skin-side up, on a rack. Set the rack over a rimmed sheet pan lined with foil to catch drips.
Preheat convection (fan) oven to 400ºF. Place the sheet pan and rack with peppers in the oven and roast them until they are soft and beginning to char on top. Remove the peppers and place them in a bowl. Cover with a kitchen towel and let sit until cool enough to handle.
Slip off the skins. To freeze the peppers, spread them in a single layer in one or two sheet pans lined with baking parchment. Place the pans in the freezer. Once frozen, loosen the peppers and place them in freezer bags. Return to freezer.
Mujamarra Red Pepper and Walnut Sauce A Turkish sauce that's lovely with roast chicken or as a dip with vegetables.
This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking.
Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. (Hippocrene Books)
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