Roasting peppers is super easy! I only roasted one as that is all I need for the next couple of recipes, which call for it. So I decided to roast a red pepper on the stove top.
Now, as the recipes that I will be making this week are Greek, they are specifically calling for a Florina Pepper, which is a red sweet pepper cultivated in only one area in all of Greece, Florina, since the 17th century. As I do not have those on hand right now, I am using a red bell pepper, which is very easy to find stateside.
Start by placing your washed and dried pepper directly on the open flame of your gas stove top. using medium flame, roast until completely blackened.
When done, you will want to steam the skin off. Easiest method is to place it in a closed paper bag for 15-30 minutes. You can also place it in a bowl & cover it. This will further loosen the skin so that you can peel it off.
When you have peeled it, then slice it on your cutting board.
You can go ahead and use it right away, or you can store it for later. I placed it in a small glass jar. Added an inch of apple cider vinegar, a garlic clove, a pinch of salt & top it with extra virgin olive oil.
You can keep it a dark place or in the refrigerator. I plan to use them this week, as well as the oil I have used to preserve it.