Processing Pimiento Peppers
Discover the art of unlocking the naturally sweet, smoky flavor of pimiento peppers with this simple yet essential recipe for processing them. Perfect for transforming these vibrant red gems into a versatile ingredient, this step-by-step guide takes you from charring the skins to peeling and prepping the peppers for immediate use or preservation. Utilizing either a broiler or grill, the recipe ensures a perfectly roasted result with minimal effort, while optional touches of olive oil and salt elevate their flavor even further. Whether you’re incorporating them into sauces, spreads, or salads, or preserving them for future use, this method guarantees tender, flavorful peppers ready to enhance any dish. With a quick prep and cook time of just 25 minutes, this recipe is a must-know for anyone seeking to master pimiento pepper preparation.
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Recipe Information
Ingredients
- 6 large peppers Pimiento peppers
- 2 tablespoons Olive oil (optional)
- 1 teaspoon Salt (optional)
Instructions
Preheat your broiler or set up a grill for high heat.
Wash the pimiento peppers thoroughly under cold water and pat them dry with a clean towel.
Place the peppers directly on a baking sheet (if using a broiler) or on the grill grates. Ensure the peppers are laid flat and spaced slightly apart.
Roast the peppers under the broiler or over the grill, turning them with tongs every 2-3 minutes until the skins are charred and blistered all over. This should take about 8-12 minutes.
Transfer the roasted peppers to a large bowl and cover it tightly with plastic wrap or a clean kitchen towel. Let the peppers steam for 10 minutes to loosen the skins.
Once cooled, take each pepper and gently peel off the charred skin. Use your hands or a paper towel for this step but avoid rinsing under water, as it washes away flavorful oils.
Slice the peppers open and remove the seeds and stems. Optionally, save the juices from the peppers to use in sauces or dressings.
If desired, lightly brush the cleaned peppers with olive oil and sprinkle them with salt to enhance flavor.
Use immediately in recipes, or store in an airtight container in the refrigerator for up to 5 days. For longer storage, layer the peppers in a jar with olive oil and refrigerate, or freeze them in a freezer-safe bag for up to 6 months.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 30.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
