Instead of buying roasted peppers in a jar of brine, make your own – it’s so easy and much more natural.
Roast. Heat the oven to 200°C. Take out the stalks and seeds and lay the peppers skin-side up on a tray. Drizzle with a little olive oil on both sides and roast for about 20 minutes, until the skins are blistered and starting to blacken.
Steam. Tip them into a bowl, cover and leave for 10–20 minutes.
Skin. The skins will now come off really easily. You can let them cool first – they’re pretty hot!
Store. If you’re not using them straight away, let them cool, cover and keep them in the fridge for a couple of days, with a drizzle of olive oil if you like.
Roasted red peppers go into so many of my recipes – muhammara, romesco, my gochujang and red pepper pasta, and my chicken and red pepper curry.