I thought about using jarred red peppers, but decided it was about time I learned how to roast them myself. It was fairly easy, but the recipe doesn't mention that you need to turn them once the top begins to blacken. For me, that started about 5 minutes into the process and took me about 25 minutes. This will vary greatly depending on the size of your pepper. As an alternative to putting them in a plastic bag, you can also put them in bowl sealed with plastic wrap. In case you're wondering, the purpose of this step is to loosen the skin. In the end, this was good, but not any better than tomato-basil cream sauces that I make (and it took much longer).
Was this review helpful?
1 user found this review helpful
I thought about using jarred red peppers, but decided it was about time I learned how to roast...