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The grand finale a bowl of freshly made Fire-Roasted Pepper Salad

Fire-Roasted Pepper Salad

dana vento
Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 20 minutes
Total Time 1 hour 15 minutes
Course Recipes
Cuisine vegetable
Servings 1 Cup
Calories 45 kcal

Ingredients
  

  • A dozen or more Sweet Long Peppers
  • 1/2 C Celery rinsed deveined, chopped.
  • 1/2 Tsp Salt

Instructions
 

  • Preheat Grill to 500° F
  • Clean peppers - leave whole and do not cut
  • Place on preheated grill racks.
  • Use tongs to turn each pepper as it chars.
  • In between turning leave the LID of the grill ON.
  • Turn about every 5 minutes, until every side is charred.
  • Once each pepper is charred, remove to a bowl, cover with foil.
  • Repeat this for each pepper as it finished.
  • Once all peppers are in the bowl, cover again and allow them to remain in bowl, covered for 1/2 hour.
  • While they are resting, chop and clean your celery (if you want to make roasted red pepper salad)Set celery aside.
  • Uncover roasted peppers.
  • Retain foil.
  • Use foil to hold the stems and skins that you will be sliding off.
  • Work with each pepper one at a time (DO NOTE THEY WILL STILL BE VERY HOT to touch).
  • Hold each pepper in your hand, the skin will peel off.
  • Toss the skin onto the foil.
  • Next, either cut the stem/top off and then slice the pepper in 1/2.
  • Get as many of the seeds off as you can, sliding your fingers down the pith (yes, you will get your hands dirty).
  • Don't worry not all of the seeds will come out, you will be eating some, it's OK!
  • Repeat this for every pepper.
  • Next, use kitchen scissors and cut these peppers into pieces.
  • Add in celery and salt.
  • Toss.
  • Eat warm or cold.
  • These are really delicious on top of crostini, or grilled seafood.

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