Comments on: Grilled Sweet Bell Peppers / Capsicum

By: bugsybee

bugsybee — Mon, 07 Nov 2005 17:33:20 +0000

The first time I tried these, a friend served these with anchovies and cold beer. Yumyum!

By: acidboy

acidboy — Sat, 05 Nov 2005 09:54:09 +0000

mm,
oh, yes- i forgot to add salad tomatoes on the list. i don’t bother roasting the tomatoes since it dries up the otherwise yummy juices off the tomatoes.

as a very frustrated lover of mexican food (can’t find any i like here) i have succumbed to making my own salsas. perhaps you could have a mexican feature here sometime.

By: Marketman

Marketman — Thu, 03 Nov 2005 07:32:53 +0000

Ellen, I could munch at your place. I do like grilled red peppers a lot. Acidboy, a salsa with red peppers sounds like something I would really like. It sounds like a tomato salsa with added peppers…yum.

By: Ellen

Ellen — Thu, 03 Nov 2005 01:14:49 +0000

This is one of my favourite snacks. Roasted peppers on top of toasted bruschetta….nothing can be simpler but full of flavour. In winter time, i buy red peppers in bulk, roast them and make antipasto out of them with garlic, balsamic vinegar and olive oil. Sooo yummy!!

By: acidboy

acidboy — Wed, 02 Nov 2005 03:43:48 +0000

mmmm…. roasted peppers….
the wifey and i makes salsa out of roasted peppers (with the skin off) and roasted onions (with the usual large tomatoes, wansoy, lime juice, coriander seeds (if available), jalapenos, a dash of tequila…) perfect with nachos and a cold beer!

By: Marketman

Marketman — Tue, 01 Nov 2005 23:02:55 +0000

Virgilio now I figured out what your paprika leaves are… wasn’t sure what you were putting in your tinola! This is really good with substantial breads. Rina, you are right, some of the growers have gotten fancy and I have on occassion found purple, orange and white peppers. Unfortunately, they tend to lose their vibrant colors when grilled in this fashion so I find the red and yellow to be the most stable…

By: rina

rina — Tue, 01 Nov 2005 17:00:28 +0000

MM i recall being able to get orange and purple capsicums (in addition to the usual reds and yellows) in Pricemart. the last time i got them there they were packed in an assortment of colours, about 6-8pcs to a pack.

By: virgilio

virgilio — Tue, 01 Nov 2005 14:15:56 +0000

Capsicum is paprika in the German-speaking contries like Austria (I use the leaves when cooking tinola and they give the same flavor chilis would). Anyway, in summer I grill them on coals but don’t let them get charred, and yet easy to peel off. In winter I use the oven (also for eggplants). I marinate them in olive oil, salt and pepper and lots of crushed garlic, and squeeze some lime juice over them. Best with olive bread.

By: Marketman

Marketman — Tue, 01 Nov 2005 14:06:02 +0000

fried-neurons the bell peppers here are much better. However, they are grown in greenhouses so although they physically look good and have great texture, their flavor sometimes suffers and is a bit less intense than field grown peppers. There are some local strains that look less nice but have a stronger flavor that some cooks prefer…

By: fried-neurons

fried-neurons — Tue, 01 Nov 2005 13:38:08 +0000

Yum! I love roasted bell peppers, too. However, I’m generally too lazy to fire up the backyard grill to make them myself. I have an electric coil cooktop so I can’t do it indoors. So, I just go to the local Italian deli and buy ’em already cooked and coated with olive oil.

How are the red bell peppers in Manila these days? I remember once upon a time they were dry, tough little things that were more bitter/tangy and not sweet enough. Sounds like they’ve improved greatly?