I am currently obsessed with my grill.
And why shouldn’t I be? It’s amazing!
Summer is here and it’s perfect weather for grilling outdoors.
I am going to do a Summer BBQ Series for all those that love the grill as much as I do!
First things first… Roasting Peppers!
{If you don’t have a grill, you can still roast your own peppers, use the gas burner on your stove. Or if you have an electric stove you’ll want to use the broiler…I’ll explain how later.}**
I am roasting some Jalapeno Peppers here, but the same technique goes for any other pepper (red, poblano, chile, etc.). Roasting the pepper really brings out a smoky and sweet flavor, the perfect addition to almost any dish!
Just be sure to clean your grill before you throw the peppers on. Place them on the grill over medium to high heat. You will want to char them pretty good. Turn them nice and black, don’t worry it wont hurt them!
Turn them over so the whole pepper is blackened.
**If you are roasting your peppers under the broiler, you’ll want to start off by removing the top and bottom of the pepper so it looks sort of like a column. Then slice down one side and open up to remove the seeds and veins. Open pepper flat with shiny side facing up on a roasting pan and place on top rack in oven. Broil till the peppers turn blackened on top, continue as follows.
Once you’ve got black peppers you’ll want to give them a nice steaming. Simply stick them in a strong Ziploc bag {freezer bags work nicely}. Let them rest for 10 min.
When you pull them out you’ll notice that the skin will want to just peel right off.
Gently pull off all the blackened skin and you’ll be left with your roasted pepper!
Cut off the stem and remove all the seeds and veins {white stuff that holds the seeds}. Be careful to wash your hands real good after handling pepper seeds… that stuff can burn your eyes bad!
The peppers can be stored in your fridge for up to 3 weeks {if they can make it that long without being devoured!}.
I used these jalapenos in my Jalapeno Butter! Yummy!
ok…I’ll share that with you too!
In a food processor combine all ingredients and blend together.
Spread out some plastic wrap and place butter mixture on top.
Form into the shape of a stick of butter and refrigerate till hardened again.
Enjoy on some roasted Corn on the Cob, or with just about anything else for a kick of flavor!
Roasting Peppers
Spicy Jalapeno butter is the perfect condiment for a lot of things, I use it all the time!
Course: Appetizer
Cuisine: American
Servings: 1
Calories: 28 kcal
Ingredients
- ½ cup butter, room temp
- 2 Jalapeno Peppers
- 2 cloves garlic, minced
- ⅓ cup cilantro, chopped
- 1 tbsp lime juice
Instructions
- Place Jalapenos on the grill over medium to high heat. You will want to char them pretty good. Turn them nice and black, don't worry it won’t hurt them.
- Once you've got black peppers you'll want to give them a nice steaming. Simply stick them in a strong Ziploc bag {freezer bags work nicely}. Let them rest for 10 min.
- When you pull them out you'll notice that the skin will want to just peel right off.
- Gently pull off all the blackened skin and you'll be left with your roasted pepper!
- Cut off the stem and remove all the seeds and veins {white stuff that holds the seeds}. Be careful to wash your hands real good after handling pepper seeds... that stuff can burn your eyes bad!
- The peppers can be stored in your fridge for up to 3 weeks {if they can make it that long without being devoured!}.
- In a food processor combine all ingredients and blend together.
- Spread out some plastic wrap and place butter mixture on top.
- Form into the shape of a stick of butter and refrigerate till hardened again.
Nutrition
Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 40mg | Calcium: 11mg
Keywords: bell pepper, brown butter
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
Introducing…Menu Monday!
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