Monday, October 29, 2012

spicy roasted peppers

all photos courtesy peter padoven
i am joining my sister blog napa farmhouse 1885 and participating in food network's fall fest, a weekly roundup from my favorite food network chefs and bloggers focusing on a particular in-season fruit or vegetable.  this week we are doing peppers.  what a perfect way to launch my newest blog!

i moved to taos, new mexico 2 weeks ago.  we have owned our home here for 13 years but, sadly, only visited a couple of times per year.  the rest of the time it was used as a vacation rental.  each time we left we promised ourselves that we would live here full time "one day".  well "one day" is finally here.  we are going to be here for a few years and then divide our time between taos and california. (at least that is today's plan...who knows what might happen?)  right now i am so in love with new mexico that i may never leave.  can you think of a better place to write a blog emphasizing spicy, hot, delicious food?

anyway...back to peppers week.  i visited the last taos farmers' market of the year saturday.  the market runs from may through the end of october...i got here just in time.  i went a bit crazy buying peppers...they were so beautiful and looked so delicious.  i pickled a bunch and roasted a large batch for the weekend.  i have so many ways to use the roasted peppers that i can never make enough. try them mounded on crostini or bruschetta brushed with extra virgin olive oil...maybe with some parmigiano reggiano?  or stir into hot pasta...use every bit of the delicious olive oil/balsamic vinegar vinaigrette which forms when the peppers marinate.  maybe topping a roasted chicken sandwich?  as a side dish with roasted pork?  as part of a cheese plate? you will find many uses for these delicious peppers.

spicy roasted peppers
2 large red bell peppers
2 large yellow bell peppers
2 large green bell peppers
2 fresh poblano peppers (sometimes called pasillas)
1/2 cup extra virgin olive oil
4 garlic cloves, peeled and sliced
1 tsp dried red chili flakes
1 tsp coconut sugar (or organic sugar)
1/4 cup balsamic vinegar
pinch sea salt
pinch freshly ground black pepper

place peppers on a foil lined rimmed baking sheet and place under the broiler set to HIGH.  cook until peppers are blackened on all sides (check oven often and, using tongs, turn as each side is finished).  remove from oven and allow to cool (note, some people recommend placing the peppers in a paper bag, close tightly and allow to cool.  i never seem to need this step).

when peppers are cool, peel off the skin.  (just use your hands, the peel should come off really easily).  cut the peppers in half, pour off the liquid and remove the seeds.  cut into slices about 1 inch wide and then cut in half.  place in medium bowl.  add the rest of the ingredients and stir gently to blend.  cover bowl with plastic wrap and place in refrigerator a minimum of 8 hours (overnight is best).  remove from refrigerator 2-3 hours before you plan to serve.

now check out the delicious sounding peppers recipes from all of the other participating bloggers.  fall fest begins at noon on wednesdays during fall.  please come back then to see the other recipes.  oh...and feel free to post your favorite way to use peppers in the comments section of this post.  ***note, due to sandy this week's fallfest is being delayed...will keep you updated...

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