Roasted peppers

Roasted peppers are fresh peppers that have been cooked directly over a flame or in an oven until their skin turns black and can be easily removed. This roasting process gives them a smoky, sweet, and slightly caramelized flavor, ideal for enhancing the taste of various culinary preparations.

The origin of the pepper, also known as ají or morrón in some regions of Hispanic America, dates back to Central and South America, where it has been cultivated and consumed since pre-Columbian times. Roasted peppers are especially common in Mediterranean and Latin American cuisine, used in sauces, salads, side dishes, and fillings.

Regarding their properties, roasted peppers provide a good amount of vitamin C, antioxidants, and dietary fiber, in addition to having a low calorie content. The roasting process slightly reduces their vitamin C content but intensifies their aromatic compounds, making them an excellent option for adding flavor and texture to recipes.

Synonyms in Spanish from Hispanic America: roasted peppers can also be called ají asado (especially in countries like Peru and Bolivia), morrones asados (in Argentina and Chile), or simply pimientos rostizados in some regions.