Roasted Fresh Bites Snack Peppers
Grilling your peppers brings out even more sweetness. This recipe serves 4-5 and is a way to savor the flavor for many weeks.
- About 10-15 Fresh Bites peppers – or similar sweet snack peppers
- Olive oil
- 1-2 bay leaves
- 1-2 cloves garlic, chopped
- 1-2 shallots or small red onions, chopped
Preheat your grill (or oven) to 450°F. Wash the snack peppers and dry them. If grilling, spear the peppers onto metal skewers. If roasting in the oven, place the peppers on aluminum foil on a baking sheet. Roast peppers on until skin begins to blister and burn; you will see the skin separate from the flesh of the pepper (about 5 minutes). Flip at least once to cook evenly, cooking for about 5 minutes per side.
Remove roasted peppers from the grill or oven when the entire fruit are blistered. Place the roasted peppers in a heat-proof container and allow to cool. When peppers are completely cooled, use your fingers or a knife to pull the blistered and burned skin away from the flesh. At this time, you should also remove any seeds and the stem.
The peppers can be eaten or incorporated into dishes at this point. Or, to store the peppers for another time, pack the peppers in a clean mason jar. Add chopped garlic, shallots or red onion, bay leaves, oregano and salt. Use your hand or a spatula to press out any air from the jar. Cover the peppers with olive oil and cover with an airtight lid. Peppers can be refrigerated for a couple of weeks if kept covered in olive oil.