How are you all. Hope everyone is doing great. No need for long stories, Today we will be roasting our peppers to make one of our Nigerian stews.
Why did I decide to roast my peppers today. Well I have heard so much about how it lends so much to flavor and saves time.
Lets find out.
Prep Time: 20 mins Yield: double batch
Roast Time: 60 mins
- 15 Large Red bell peppers
- 8 medium plum tomatoes
- 3 medium onions
- 4 habenero peppers
- Preheat oven to 375°F/ 190°C or gas mark 5
- Wash and cut up Red Bell peppers, tomatoes and onions into smaller bits. Leave the habenero peppers whole.
- Line them in a 2 baking sheets
- Bake in the oven for 1 hour.
- Half way through baking time switch the tray on top to bottom and vice versa
- When bake time is complete, Turn off heat and leave to cool in the oven.
- After cooling for about 30 mins Your roasted peppers are ready to be blended.
- If you are blending for storage, Blend till smooth with little water. You can now freeze for later.
- If you are using immediately for stews like I did in my oxtail stew find recipe here, blend with more water because it will be a thick paste if you don’t.
That’s it. Simple right? Now what do I think are the benefits.
- Well it actually has a different but nice taste.
- It blends really smooth and thick looks somewhat like Canned Tomato puree
- it doesnt really save you time but in a way it does because you don’t have to wait for your blended peppers to cook on the stove top stirring and worrying about it burning just pop it in the oven and go about your business 😊.
- It’s advantageous in the winter months where the heat of the oven won’t bother you. In the summer months, I don’t think so.
Overall not a bad idea at all. If you do get a chance to try it, do give us a feedback on your thoughts.
Is it worth it? Will you do it again? comments below👇please.
Dont forget to subscribe to our newsletter and share with your friends. The more the merrier.😀
Thanks for stopping by our kitchen today. You are awesome and appreciated.
Stay well friend.