There is beauty in canned, pre-packaged vegetables and legumes. And believe me, I pull a semi-homemade Sandra Lee every once and a while. Yet, there is such fun in creating something simply delicious from scratch!
Roasted red pepper was always a perceived premium in my world until I discovered I could roast my own! Also, I was overzealous in the produce section this week and the nearly shriveled red pepper is sparking inspiration. Embrace your inner Rick Bayless and add some fiesta to your life!
What you need:
- An oven/broiler or grill
- 30-40 minutes
Stick your red pepper on a baking sheet in the broiler or directly on the grill. The objective is to blacken the pepper over the course of time, so keep an eye on it to ensure all sides are charred. Add some tomatillos to the mix, too!
After pepper is entirely blackened, let cool completely. Cut out stem and peel away charred skin. Slice into strips to garnish your meal. Puree the tomatillos to create salsa or quarter and add to a salad.
United We Eat 
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