I use roasted peppers all year in my cooking. In the winter, I crack open a store-bought jar when I want to add roasted red peppers’ sweet, rich flavor to a pasta, dip, or soup. But during the summer, when it’s bell pepper season I make my own. Homemade roasted red peppers are sweeter and smokier than store-bought ones, and they’re not overly salty or briny either. They’re super easy to make, and they keep in the fridge for a week or more—perfect for punching up the flavor in whatever you’re cooking. I’m sharing 2 methods for […]
