Once you see the yield on just two peppers and see how much it costs in the store for a tiny jar ,you will probably roast your own peppers year round.
The only ingredient in this tasty gastronomical item is : Red Peppers.
In the restaurant, we put the peppers right in the fire on an open burner on stove .This procedure would probably prove to be quite messy if done in the home.The neatest way to make these would be to grill them or broil them in a broiler pan .
Fire up your grill and get it HOT . Put peppers on the grill . Peppers will slowly start to char on the outside.Turn peppers with tongs and cook until peppers are black on the outside. Do not worry, they are not burned. When peppers are completely charred on outside , remove from grill and put into either a non waxed paper bag or a container . If you put in paper bag , seal up top of bag . If you put in container , cover with plastic wrap. Either way , let peppers sit for ten minutes--- this lets the peppers steam in remaining heat and finishes the cooking process . Use the same procedure for the broiler obviously keeping a close eye on the peppers .
To clean the peppers, run cold water on them and rub outside of peppers at the same time---this will remove the charred outside . There might be some stubborn charred pieces on peppers , just peel off with fingers.(remember , peppers will still be hot , run cold water long enough to cool them ) We usually just rip them open by hand and rinse and brush seeds out unless we are stuffing them .
If you are going to stuff them , just cut the top of peppers off ,rinse inside and remove seeds and they are ready to go.
This procedure works for green peppers,yellow peppers , hot peppers etc.