roasted baby peppers with cumin & cilantro

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These roasted baby peppers with cumin & cilantro are the perfect side for charcuterie, a sandwich, snacking or topping a salad!

Recipe for Roasted Bell Peppers

If you have a gas stove roasted baby peppers are just so easy and a great way to preserve them when they’re in season.  And, if you don’t have a gas stove, then you can use your outdoor gas grill! Once charred and cooled you can also put in zip lock freezer bags for later use. 

Roasted Peppers in a Jar

Sometimes I use baby peppers, other times I use the big peppers. Either one, I love to mix colors.  

Roasted Sweet Peppers

Keeping these roasted baby peppers in the refrigerator and on hand is great for so many things like sandwiches, salads, antipasto and more.  

Roasted Red Peppers Jar

Another intriguing thing about this easy recipe is that you can mix up spices and herbs creating your own couture line of roasted peppers depending upon your palate and mood.

Recipes with Roasted Bell Peppers

I mean go Asian, Middle Eastern or Italian. It’s all in how you combine your spices and herbs. And, don’t forget, you can also use regular peppers in this recipe! Peppers are super sweet and delicious when you roast them! 

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roasted baby peppers with cumin & cilantro

Yield: About 1 full cup

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Ingredients

• 10-12 baby peppers washed, tops cut off and sliced in halves (or you can roast whole)
• 1/4 cup extra virgin olive oil
• 1/2 tsp. cumin
• 1/2 tsp. sea salt
• 1/4 tsp. red chili flakes
• 1/2 tsp. dried cilantro
• 3-4 sprigs of fresh cilantro

Instructions

1. Roast the peppers on an open gas flame rotating as the skin begins to bubble and burn.  When done to your satisfaction (how burned do you want them), remove to a bowl and cover w/a lid.  
2. Let the peppers steam and sweat for an hour or more.  When cool, remove as much of the skin and charring as you like. Place in a small bowl.  I prefer some black charring on my roasted peppers.
3. Combine the olive oil, cumin, salt, chili flakes and dried cilantro in a small bowl.  Drizzle this mixture on the roasted peppers, toss and blend.  Toss in the fresh cilantro.  Store the peppers in a glass container and refrigerate.
   
   
   
   
    
   
   
   

Notes

If you roasted whole, remove the stems and inside guts and most of the seeds and slice into your desired pieces.)

You can refrigerate for about 3-4 weeks. The olive oil will be congealed. Remove and just let it come to room temperature. Or remove the peppers you want and return the container to the refrigerator.

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