Healthy Food Friday: Hot Peppers {Plus How to Roast Peppers}

The months just keep flying by! May is already here, and this month for Healthy Food Friday I’m inspired by the idea of traveling around the world. You’ll see some flavors inspired by different cultures and cuisines this month!

Let me start by saying that I love all things SPICY. I put hot sauce and red pepper flakes on everything. Literally, everything. Last week I made a Honey Mustard Chicken Salad recipe; which will be coming to the blog in the upcoming weeks (see Instagram for a sneak peek). I typically add some cilantro and these roasted red peppers and it brings the dish to life! Since then, I am on a roasted red pepper kick. Whether it be roasted traditional red bell peppers or hot peppers, I am all about it! 

HFF_PEPPERS

Now… roasting your own peppers is way easier than you think. Follow these simple steps with your favorite peppers for a great addition to the condiment section in your refrigerator; and a definite flavor booster for some dips, salsas, toppings, and chicken dishes!
Pepper_steps

How to Roast Peppers

Prep Time 10 min Cook Time 20 min Total Time 0:30

Ingredients

    You will need

    • 10 cups sliced peppers (you can use hot peppers or regular red bell peppers- I used Fresno Peppers)

    Step One

    • Clean and dry off peppers

    Step Two

    • Cut off step and scoop out seeds

    Step Three

    • Slice in half and lay facedown on a lined baking sheet

    Step Four

    • Place oven on broil (high) and place banking sheet in the oven; broil until pepper skin has mostly burnt/turned black

    Step Five

    • Transfer peppers to a ziplock bag; close and let steam inside the bag for 10 minutes

    Step Six

    • Remove from bag and peel off the skin! Store in a jar in the fridge.

    Directions

    Recipe Notes

  • -You can use less peppers, this will make a nice size jar for you to have in the refrigerator.
  • -They will last longer if water or oil is added to the jar.
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    Aroundtheweb

    Roasted Red Pepper Ketchup from Seasonal and Savory

    Hot Pepper Honey from The View from the Great Island

    Flash-Fried Shishito Peppers from Brooklyn Supper

    Baked Spaghetti Squash with Creamy Red Pepper Sauce from Two Peas and their Pod

    Asparagus with Lemon, Mint, and Red Pepper from Karen’s Kitchen Stories

    Eggplant and Roasted Red Pepper Dip from Tasty Yummies

    Roasted Red Pepper Soup from Overtime Cook

    Thai Chili Garlic Sauce from Jeanette’s Healthy Living

    Roasted Red Pepper Cashew Cream from Beard and Bonnett

    Cherry Bomb Chicken from Sugar Dish Me

    Red Hot Pepper Jelly from Kitchen Daily

    Homemade Chinese Chili Oil from Everyday Maven

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    How do you eat peppers? Hot? Roasted? Dried?

    How to Roast Peppers

    Prep Time 10 min Cook Time 20 min Total Time 0:30

    Ingredients

      You will need

      • 10 cups sliced peppers (you can use hot peppers or regular red bell peppers- I used Fresno Peppers)

      Step One

      • Clean and dry off peppers

      Step Two

      • Cut off step and scoop out seeds

      Step Three

      • Slice in half and lay facedown on a lined baking sheet

      Step Four

      • Place oven on broil (high) and place banking sheet in the oven; broil until pepper skin has mostly burnt/turned black

      Step Five

      • Transfer peppers to a ziplock bag; close and let steam inside the bag for 10 minutes

      Step Six

      • Remove from bag and peel off the skin! Store in a jar in the fridge.

      Directions

      Recipe Notes

    • -You can use less peppers, this will make a nice size jar for you to have in the refrigerator.
    • -They will last longer if water or oil is added to the jar.
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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