RIY. Roast It Yourself.

I am all for buying some items for convenience sake. I have no qualms buying pre-made sauces and dips, pre-shredded or crumbled cheeses, or flavorful spice mixes. Sure I could make these myself…but why?

One thing I PREFER to make myself is roasted peppers. I used to buy the jarred version, but roasting them yourself is so much tastier, and easier than wrestling a jar open. If you’ve never attempted to RIY (roast it yourself), give it one shot and I promise you will never go back!

I not only do this with red peppers, but poblanos are especially good roasted this way. The skin can be a little tough, so charring it beyond recognition so that the skin peels away makes it so much easier to toss onto a taco or salad!

RIY Red Peppers


  • Red bell pepper
RIY: Roast It Yourself on Pinterest


  1. Turn broiler on and place pepper on top rack of oven.
  2. Keep an eye on it, but after 5-7 minutes the skin should being to char. Flip the pepper and continue roasting/rotating until the skin is nice and toasty on all sides.
  3. Once the skin of the pepper is charred all over, remove from the oven and place in a zipper bag until it has cooled down. This will help steam the skin so that it is easy to remove.
  4. When the pepper has cooled completely, the skin should peel off really easily. Then just remove the seeds and slice or dice however you like it!

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