How to roast peppers – Roasted peppers procedure

When it comes to making bases for stews it’s often common, kind of like a tradition to first grind the pepper and tomato with other additional ingredients before cooking. But do you know you could also roast your peppers before grinding?
Just the way burning jollof rice adds a very nice flavor to the dish, roasting peppers also greatly improves the flavor of the vegetable. By passing the peppers through heat and charring the skin, the sweet flavors from the peppers are drawn out. Roasted peppers can be used as a base in everything from stews, soups, sauces, dips e.t.c. In the usual stew based fashion, you could also add things like garlic, onion, herbs to the mix to add some more flavor. I’m really excited about this process and i can’t wait for you all to try it and let me know what you think. There are different methods in which peppers can be roasted but i’d be focusing on the grill method for this article because it’s faster since it uses direct flame.
What You Need:::

• Bell peppers
• Chili pepper
• Scotch bonnet

Other additional ingredients that can be roasted along with the peppers (Optional)

• Garlic
• Onion

Directions:::

Step 1: Remove the seeds from the bell peppers, remove the stem from the other peppers and rinse thoroughly. Some people roast the red bell peppers with the seeds within and later remove them but it’s easier to remove the seeds first before roasting. 

Step 2: Place the peppers on a baking tray, Spread the other ingredients you’d be grilling alongside the peppers. Roast for about 10 minutes on each side until the peppers get tender and a bit charred. 

Step 3: Turn off the grill and leave the peppers to cool completely. Transfer the peppers, onion and garlic into a blender and puree till smooth. 

Step 4: If you intend storing the blend for a short while, pour in a sterile glass jar and cover with vegetable oil then refrigerate. If you intend storing for a longer period of time, freeze instead.