{"id":62,"date":"2007-08-20T04:49:17","date_gmt":"2007-08-20T08:49:17","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/2007\/08\/20\/roasted-red-peppers\/"},"modified":"2007-08-20T04:49:17","modified_gmt":"2007-08-20T08:49:17","slug":"roasted-red-peppers","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2007\/08\/20\/roasted-red-peppers\/","title":{"rendered":"Roasted Red Peppers"},"content":{"rendered":"<h3><a href=\"http:\/\/thisfoodthing.files.wordpress.com\/2007\/08\/redpepper1.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"border-right:0;border-top:0;border-left:0;border-bottom:0;\" src=\"http:\/\/thisfoodthing.files.wordpress.com\/2007\/08\/redpepper1-thumb.jpg\" alt=\"redpepper1\" width=\"240\" height=\"174\" \/><\/a><\/h3>\n<h3>Roasted Red Peppers<\/h3>\n<p>6 large red bell peppers<br \/>\n1 Tablespoon olive oil<br \/>\n1\/2 cup extra virgin olive oil<br \/>\n4 garlic cloves, minced (optional)<br \/>\n1 tablespoon chopped parsley<br \/>\nsalt and pepper, to taste<br \/>\nbrown paper bag<br \/>\n1 tsp sea salt or kosher salt<\/p>\n<p>Preheat your broiler or grill.\u00a0 Lightly oil the peppers with the 1 tablespoon of oil (do not seed the peppers at this point).\u00a0 Place on baking sheet (if using an indoor broiler), or directly on your grill.\u00a0 Cook peppers, turning often, until they have black spots and blister all over, and are tender to the touch.\u00a0 Place the peppers into the paper bag (or plastic bag, or any closed container), and seal closed.\u00a0 Set aside until the peppers have cooled &#8211; about 30 minutes.<\/p>\n<p>Once the peppers have cooled, remove the skins by lightly peeling them, using the edge of a knife to scrape away the blackened and blistered skins.\u00a0 Slice the peppers and remove seeds and inner core.\u00a0 Rinse quickly under water, and dry well.\u00a0 Cut the peppers into long strips.<\/p>\n<p>In a sterile jar, add salt, remaining olive oil, garlic, parsley and peppers.<\/p>\n<p>You can refrigerate this for 3-4 weeks&#8230; if they last that long ;)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roasted Red Peppers 6 large red bell peppers 1 Tablespoon olive oil 1\/2 cup extra virgin olive oil 4 garlic cloves, minced (optional) 1 tablespoon chopped parsley salt and pepper, to taste brown paper bag 1 tsp sea salt or &hellip; <a href=\"http:\/\/thisfoodthing.com\/index.php\/2007\/08\/20\/roasted-red-peppers\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[],"tags":[160,315,320,29],"class_list":["post-62","post","type-post","status-publish","format-standard","hentry","tag-food","tag-red-peppers","tag-roasted-red-peppers","tag-vegetables"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/62","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=62"}],"version-history":[{"count":0,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/62\/revisions"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=62"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=62"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}