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I have wanted to roast some sweet peppers under the grill or on a barbecue.

By MO SCHNEIDER
jib.awards.298.vote (photo credit: )
jib.awards.298.vote
(photo credit: )
I have wanted to roast some sweet peppers under the grill or on a barbecue. However, I have trouble getting the skin off the peppers afterwards. What is the best way to do it? Do you have any good recipes using roasted red peppers other than serving them as part of a roasted vegetable salad? Daniel Taylor Magdiel The way I do it is to grill or roast the peppers till the skin is scorched or blackened. Then I allow the peppers to cool slightly - about 10 minutes. After that I place them into a plastic bag and close it. The peppers will sweat in the closed bag. Take them out about half an hour later and the skin will just come away as you pull it off. Cut the peppers open and remove the core and the seeds and rinse off any burned scraps of skin still clinging to the pepper. You can now use the peeled roasted peppers for any use. A nice way to keep the peppers is to slice them and put them into a small glass jar mixed with a small amount of finely chopped fresh garlic and seasoned with salt to taste, then fill the jar with a good olive oil to cover the peppers. They should keep for about 2 weeks provided they are always immersed in the oil. You ask for another recipe. Here is one of my favorites: RED PEPPER AND SWEET POTATO SOUP 450 gr. roasted sweet red peppers (about 2-3 large ones) prepared as I have just described 250 gr. sweet potato 1 medium onion 2-3 cloves garlic 2 medium sized fresh tomatoes, peeled 1 liter vegetable stock 1-2 Tbsp. olive oil squeeze of lemon juice a few basil leaves Remove the core and seeds from the roasted peppers and cut the flesh into strips. If using fresh tomato, coarsely cut them after peeling. Peel the sweet potato and cut into small cubes. Chop the onion and garlic and place in the pan with the oil. Fry gently till they appear transparent. Do not brown. Add the peppers, sweet potato, tomato and the vegetable stock. Bring to a boil then lower the heat and cook on a low to medium heat for about 15 minutes. Liquidize the soup, either in a blender or with a wand - the consistency should be creamy, not too thick or thin. Season with salt, pepper and a squeeze of lemon juice to taste. Serve with chopped basil leaves sprinkled on top. A swirl of creamy yogurt when serving also goes well.