Roasted pimientos or red peppers are a common ingredient in Spanish cooking. They are great in salads and many Tapas are made using roasted pimientos.

On a good day, you might find them bottled or canned in a supermarket. However, its easy to roast your own and freeze them ready to use when you need them.

DIRECTIONS

Pre-heat oven to 200 degrees Centigrade.

Keep the peppers whole – cut away the long stalk if any, that’s all. Wash the peppers, dry and wrap them all together loosely in aluminium foil. Place on baking tray and roast for 30-40 minutes until the peppers collapse. When cooked, place them in a glass container with an airtight cover and leave for 10 mins – this makes the skin easy to peel off.

When they have cooled down enough to touch, peel the skin off. Remove stem and seeds and reserve the juice.

To store, pack in individual containers or Ziploc bags with the juice. When required, defrost and use.