Help - Roasting Pepper for Sauce

Discussion in 'Fruit, Nuts & Vegetables' started by island boy, Jun 29, 2008.

  1. island boy

    island boy Fire Starter

    I am planning to make a batch of sauce using Roasted Peppers [​IMG] (Scotch Bonnet included) among the ingredients (I saw it done on TV once, but there was not much info provided).[​IMG]

    Does anyone know of any special things that I need to be aware of? (For example, by chance I came accross the dangers of storing roasted garlic)[​IMG]

    Thanks in advance.
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Hmmm, I'm not really sure about what kind of help you are asking for,...but when I roast peppers, I do it right over a flame. Your grill will work great or I even have used the burner on my stove.

    I char them until they blister and place them in plastic bags to steam. They are easy to peel by rubbing the charred skin off.

    I store roasted garlic in the fridge. If you mix up a batch of the sauce, it will need to be kept in the fridge unless you plan on canning it.

    Hope this helps. :)
  3. geek with fire

    geek with fire Master of the Pit OTBS Member

    I agree with Moo-Chick (which is often a good thing to do). But I put mine directly on grey coals, rotating often. You're looking for a good char and puffed up blisters all around.

    After cooked, gently rinse with cold water (to remove charcoal ash). If I'm making a sauce, I don't remove all of the chared skin; leave maybe about 1/3 or less.

    After the skin is clean, cut the top and bottom, and remove the seads and white membrane. I putut a slit straight down the side and lay the pepper flat (inside up). I then take a sharp chef's knive and scrape the meat of the pepper to remove any of that waxy coating (basically part of the membrane).

    Use as needed. Enjoy!
  4. island boy

    island boy Fire Starter

    Thanks for the reply.

    I have seen posts on SMF, that it is not safe to store roasted garlic due to the possibility of picking up a bacteria (I do not recall the name of the bacteria, possibly botulism). Therefore, my real concern is it safe to make and store a sauce using roasted peppers.

    I usually roast directly on the lump coal or sometimes on the grill

    Most of my sauces I refrigerate, sometimes I freeze them depending on how long I intend to keep them.

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