Roasted Red Peppers

Roasting red peppers, one of the latest food crazes, is one of the easiest ways to make one of the world's most delectible foods. The peppers have a sweet, almost fishy taste and can be used in sandwiches (see below), sushi, and appetizers. And although I have never tried it myself, I have seen them added to everything from hummus to biscuits. Whatever you do, don't buy them...they are simply too easy to make. The trick is to sweat them in a paper bag so the skins just fall right off.

Red peppers, rinsed 

Broil peppers on a pan or baking dish (to catch the juices), turning as needed, until the skin on each side is cracked and slightly blackened.
Place the entire pan in a paper bag (this is critical!) and seal (I usually just fold over the end of the bag and tuck it under the pan).
Let sit for at least 20 minutes, or as long as it takes until the peppers are cool enough to handle.
Seed and peel peppers.
Store in a tightly sealed container in the refridgerator (glass is preferable) until ready to use.


Margie’s Favorite Roasted Red Pepper Sandwich 

I happened on this flavor combination one day and found it was out of this world. Now I hate to eat a roasted red pepper sandwich without these exact ingredients.

2 slices rosemary bread, toasted
Nayonnaise
A generous amount of roasted red peppers
Lettuce
Zesty Spouts (a pre-packaged sprout combination of alfalfa, onion, and dill)