Roasted Red Peppers
Cook Time: 25 Min.
Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Roast Cook Temp.: 500°F
Nutritional Content
Allergens: Peppers Bell
Calories: 60 Kcal
Carbohydrates: 12 g
Protein: 2 g
Total Fat: 1.5 g
Calcium: 20 mg
Sodium: 105 mg
Ingredients
10 Servings
10 each Peppers, Red Fresh
2 tsp Oil, Olive
1/2 tsp Salt, lodized
25 Servings
25 each Peppers, Red Fresh
2 Tbsp Oil, Olive
1 tsp Salt, lodized
50 Servings
50 each Peppers, Red Fresh
1/4 Cup Oil, Olive
2 tsp Salt, lodized
100 Servings
100 each Peppers, Red Fresh
1/2 Cup Oil, Olive
1 Tbsp 1 tsp Salt, lodized
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Place the whole peppers on a sheet pan and place in the oven heated to 500F/260C until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove from oven until cool enough to slice. Remove the stem from each pepper and cut them in quarters.
Slice Pepper lengthwise into 1/8" thick strips discarding any remaining stems, seeds, and ribs.
Pour the oil and salt over the sliced Peppers. CCP -- Maintain >135F/57C. *If preparing ahead, cover and refrigerate and maintain at <40F/4C.
CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
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