These are a very sweet pepper called Carmen. Roasting them brings out even more sweetness and complex flavors. To prepare these you simply need to rinse off most of the charred peel and seed and de-vein them.
You can put some olive oil and a little balsamic vinegar on these peppers and essentially you will have what you get a Whole Foods olive bar or buy in jars that you would pay big bucks for.
I like to use these on grilled cheese sandwiches. But I really love roasted red pepper sauce.
Roasted red pepper sauce is almost as easy as making pesto. Seed and de-vein your peppers as above and take the peppers for a spin in your Cuisinart or blender.
Add some onions and garlic sauteed in olive oil.
And take that for a spin. If you are going to eat it right away you can add a splash of cream or 1/2 & 1/2 and some Parmesan cheese. Use this like you would pesto, on pasta or bread as a spread or to compliment some grilled vegetables or meat.
I wanted to save mine for winter eats so I am going to freeze it at this point and add cream when I use it.
Yeah. I love putting some things away for winter.