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Roasted red peppers are frequently used in Spanish and Latin American dishes where they are called pimientos rojos asados. These large red (also green and yellow) sweet peppers, or bell peppers, are native of Central and South America, but are now grown all around the world.

First cut peppers into quarters or smaller strips depending on their size, and remove the seeds and membrane.

There are many ways to roast peppers. How you do it depends on your style of kitchen.

One way to roast peppers is to put them in a roasting dish in the oven on medium heat and cook them for 45 minutes, or until they are blackened and blistered.

Or, put them in a suitable dish under the griller (or broiler) of a gas or electric stove, or a mini-electric toaster/griller, but watch them closely as they roast fairly rapidly, maybe in 15 to 20 minutes.

Or, use a heavy flat pan (comal) on an electric plate, or gas heater, and turn them frequently until the skin blisters and blackens.

When done, cool them quickly by putting them in a lidded casserole sitting in cold water in the sink. The pieces exude their juices which is saved for making a salsa. Next get a small sharp knife and peel off the skins to give the final product, all ready for a multiple of uses.

The roasting process decreases the water content and concentrates the sweetness and flavor.

Be lateral minded and at the same time add a few other items to be roasted. Yellow bell peppers are just as good. Also, toss in a few smaller hot red peppers and garlic. Break up a corm of garlic and add some pieces with the skin still on. Onions roast well too.

Usage:

It is normal to enhance a cool mixed green salad by a sprinkling of crunchy fresh bell peppers put through a mouli to give those precise julienne red strips. Yum!

However, more in the "Yum Yum" category, try adding to your salad nicely sliced pieces of roasted red pepper. This takes a little bit more effort but I am sure that your dinner or luncheon guests will notice the difference and complement you on your skills as a chef.

What else?

The Latinos are experts at using roasted red peppers. Try out the following:

(1) Simple canapes: Cut up the roasted peppers into 1 inch squares and serve with crackers and cheese.

(2) Strips of roasted peppers can be put in a bowl and dressed with vinegar and olive oil to taste Crushed garlic can be added. Season with salt and cracked pepper. Serve as a tapa or add to salads and pasta dishes.

(3) Mixed vegetable side dish: This is a Mexican dish called Verduras en Escabeche; it has roasted red peppers combined with cooked corn, beans, baby squash, little potatoes and peas. It is served cold mixed with a spicy olive oil and wine vinegar dressing.

(4) Antipasto Salsa: This can be used as a dip, or canape or spread on bruschetta. Use a mini-blender to whip up a mixture of roasted red and yellow peppers, roasted garlic, a few herbs ( basil, parsley, coriander), dash of wine vinegar, salt and cracked pepper, a squish of tomato paste and finally olive oil. Serve with crackers or bread pieces.

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