Every year hundreds of people rush to have their winter food canned. Although today fresh fruit and vegetables can be found at the market all year round, some people still prefer to preserve seasonal products and rightly so. Nothing can compare to the taste and aroma of large, fleshy peppers, peeled and roasted in late summer.
Peppers are among the most preferred vegetables in the preparation of various types tomato chutney. In addition, roasted and peeled peppers are excellently stored in a freezer, where they retain their taste for at least 6 months.
There are various ways to roast peppers. In many places, peppers are still roasted in the traditional pepper roaster, which is quite a complex and time-consuming job. Some cooks prefer to roast their peppers directly on an electric grill, which usually bakes meat patties best.
You can roast peppers in the oven quickly and easily. Oven roasted peppers can be prepared in two ways. You can put the peppers in a tray and roast them only on the top rack or on an infrared grill, if you have one. The other option is to arrange them on the grill and roast them and then you need to put a tray under, which can collect the separated liquid.
Some cooks even roast the peppers directly on the ceramic hobs of their stoves, claiming that cleaning isn't that bad afterwards. We do not advise you to do this, so you do not ruin your stoves and hobs.
Alternative ways to roast peppers are roasted peppers on a gas hob as well as a tin burner, but these two methods require an outside space that not everyone has.
With roasted peppers you can prepare roasted peppers with tomato sauce, peppers burek or the incredibly appetizing breaded roasted peppers. These recipes you can find on our website.
