Unlock the Flavor of Fresh Florida Peppers
by RYAN MILEJCZAK
There’s no shortage of ways to enjoy a fresh, Florida-grown pepper: eat them raw, stuff them, or add them to salads, to name just a few options. But to truly unlock their maximum depth of flavor, you’ll need to roast them.
Sure, you can always just grab a jar of roasted peppers at the store. But they’re super easy to make yourself at home, too. And once they’re roasted, there are endless possibilities on how to enjoy them.
Here are three ways to make roasted peppers at home, plus a few of our favorite ways to use them.
How to Roast Peppers (3 Ways)
All you’ll need to roast your peppers are the peppers themselves; an oven, grill, or gas stove; and a bowl and plastic wrap.
To roast peppers, first brush them lightly with oil, then:
- With a grill: place whole peppers over a medium-hot grill, turning every 5 or so minutes until evenly charred (10-15 minutes).
- With a gas stove: turn on your gas burner to high and place the pepper directly on the burner, turning every few minutes until evenly charred (5-10 minutes). Note that this method only works for 1-2 peppers per burner.
- With a broiler: move the oven rack to the top and preheat your broiler. Place peppers directly on the rack, turning occasionally, until black all over (15-20 minutes).
Then, place the still-hot peppers into a bowl and cover tightly with plastic wrap. Let them rest and steam for 10-15 minutes, then peel the charred skin from the peppers.
Now, they’re recipe-ready!
Muhammara (Syrian Walnut and Roasted Red Pepper Dip)
Adapted from The Mediterranean Dish
Ingredients
- 2 roasted red peppers
- ¼ lb shelled toasted walnuts, plus extra for garnishing
- 3 garlic cloves, roughly chopped
- 3 tbsp extra virgin olive oil, plus extra for garnishing
- 2 ½ tbsp tomato paste
- ¾ cup bread crumbs
- 2 tbsp pomegranate molasses
- 1 tsp paprika
- ½ tsp sugar
- 1 tsp sumac (can sub for lemon zest)
- Salt to taste
- Chopped parsley for garnishing
Instructions
In a large food processor, combine all ingredients except those for garnishing and blend until smooth. Transfer to a serving dish and top with a drizzle of olive oil, chopped walnuts, and parsley. Enjoy with tortilla chips or pita bread.
Roasted Pepper Pasta Salad
Adapted from Good Mood Food
Ingredients
Pasta Salad
- 8 oz rigatoni, prepared al dente
- 6 oz roasted peppers (use a mix of colors for visual flair)
- ½ cup red onion, thinly sliced
- 10 leaves basil, thinly sliced
- 1 4 oz ball of burrata
Dressing
- 3 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
First, combine your dressing ingredients in a small bowl, whisking until smooth.
Next, add pasta, onion, basil, and peppers to a large bowl and toss with the dressing until well coated. Break up the burrata and spoon it over the salad. Serve immediately or refrigerate up to a week.
Creamy Roasted Red Pepper Soup
Adapted from Plays Well With Butter
Ingredients
- 6 roasted red peppers
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 4 cloves garlic, finely minced
- 2 tbsp tomato paste
- 1 cup fresh basil
- 1 tsp fresh thyme
- 1 14 oz can crushed tomatoes
- 2 cups veggie or chicken stock
- ½ cup dry white wine
- 2 cups heavy cream
- 1 tsp crushed red pepper (optional)
- Salt and pepper to taste
Instructions
Begin by heating olive oil in a dutch oven over medium. Add onions and carrots and cook until softened, around 5 minutes. Add garlic, tomato paste, and crushed red pepper and cook 1-2 minutes.
Next, add basil, thyme, peppers, crushed tomatoes, wine, and stock, and stir to combine. Bring to a boil, then reduce heat to low and simmer until veggies are tender, 15-20 minutes.
Once veggies are tender, blend the soup with an immersion blender until smooth and creamy. Add the cream, stir to incorporate, and cook over medium-low until warmed through. Serve hot garnished with fresh black pepper.