Red Pepper
red bell pepper · sweet red pepper · pimiento (Spanish, roasted) · Capsicum annuum
The red pepper is a fully ripened sweet pepper — the same variety as green peppers, simply allowed to mature. That extra ripening time converts chlorophyll to red carotenoids (capsanthin and capsorubin) and converts starch to sugar, producing a fruit that is roughly twice as sweet as a green pepper and far more complex in flavour. Raw, it has a bright, crunchy character; roasted until charred and then peeled, it becomes silky, sweet and deeply flavoured.
Bright, sweet and slightly vegetal when raw with a fresh, grassy note. Roasted: deep, almost jammy sweetness with a smoky, slightly caramelised character. The white ribs and seeds are more bitter and are usually discarded.
Crisp and watery raw with a satisfying snap. Cooked: the flesh softens to a silky, yielding consistency. Roasted and peeled: almost liquescent in richness.
Refrigerate in the vegetable drawer for up to 1 week. Store roasted peppers submerged in olive oil in the refrigerator for up to 2 weeks. The oil takes on the flavour of the pepper and is itself useful.
Wash and trim. For raw use: halve, remove seeds and white ribs (which are more bitter than the flesh). For roasting whole: place directly over a gas flame or under a hot grill, turning until completely charred on all sides; place in a covered bowl for 10 minutes, then peel — the skin slips off easily.