Today my glimpse of grace is food related (shocking, I know). I have a bit of a roasted red pepper obsession, and tonight I roasted one with a jalapeno. I thought I'd take you through my lil' process, just because I felt like it. So here we go:
1. Stick that awesome red goodness in the oven (& a jalapeno if you're feeling Texan) on broil for about 15 minutes, turning every few minutes so it chars evenly. I used a massive red pepper, but if yours is small, go for two. And really, this is fun, intentionally burn it. But a word of warning: if you're fond of your eyebrows and eyelashes, when you open that smokin' hot oven door take a step back and let some of that heat escape before you try to turn that pepper. (Don't worry, I still have my eyelashes and eyebrows.)
2. Once your bell pepper and jalapeno's done roasting, stick em in a bowl with a little plastic wrap tightly on top and just let them hang out until they cool off a little. This is a good point in the cooking process for the chef to enjoy a wee glass of wine. :)
3. Once they're cool enough to handle, peel the charred skin off (it will be easy) but leave a bit on for some smoky flavor. Take the seeds/stems off like you normally would and chop roughly.
4. Throw those awesome peppers into a food processor/blender with a good dose of olive oil, s & p, herbs (I used parsley) and one grated clove of garlic. Puree that until it's smooth, golden and silky (aka a rockstar pasta sauce).
5. Cook your pasta really al dente (firm) and then let it cook together with that sauce for a couple more minutes. Top with more herbs, say a little thanks to God for inventing red peppers and enjoy!