Making your own pimientos couldn't
be easier, and way better than the expensive jars you buy in the store.
When red bell peppers or other mild red peppers are on sale, or if you have a windfall from the
garden like I did yesterday, here's what you do:
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| Bee you tee full. |
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| Slice into large pieces, removing, stem, membrane and seeds. Place them cut side down on a baking sheet. |
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| Broil on high until black and blistered, 5 or 10 minutes. Place them in a paper bag, close it up and wait to cool. |
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| When cool,
blackened skin removes easily and the peppers will last for a week or
two in the fridge, no oil or vinegar necessary. I didn't think of
taking a picture of this until we had eaten most of them. This is a
great start to roasted red pepper soup, great on sandwiches or chopped
into just about anything. And of course makes the best Pimiento Cheese. |
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