Making the most out of buying produce in bulk

plethora of produceWhen I come across a sale on my favorite veggies, I like to make the most of it.  Obviously, you can plan on eating that particuliar veggie a lot over the next few days, but there’s so many different ways to prolong the goodness!

Red Peppers

Peppers are by far the easiest to roast and save for later.  Red peppers and hatch chili peppers are some of my favorites, but red peppers are often pretty expensive and hatch chilis are only around in late summer when harvested.  This week my local sprouts was having a 3 for $1 sale on red peppers, so I stocked up.

Some of the ways I like to use large quantities of red peppers:

Roasting brings out the intense sweet full flavor of a red pepper~Roasting red peppers

Wash the peppers and place on a baking sheet to catch the juices.  Roast at 350 degrees for roughly 30 minutes, turning the peppers once to get an even char on each side.

Once you have roasted the peppers, you have a few options depending on time/effort and equipment you have available:

Freeze

The simplest next step would be to fill freezer bags with the roasted peppers (cooled) and freeze for up to 12 months.  When you go to use a bag of roasted peppers, defrost the peppers in warm water and the skins come right off.

Or add the roasted peppers to ice water right after you roast, and peel prior to freezing.  This saves a step when you go to use later.

marinaded peppers

Marinate

Mix 1 cup applie cider vinegar, 1/2 cup olive oil, 6 cloves garlic, 1 tablespoon dried basil and oregano, salt and pepper to a large mason jar – fill with large chunks of the roasted red peper, peeeled.  Use the peppers in appetizers or serve as part of an antipasto platter.  Keep in refrigerator for up to 30 days.

Try these plain roasted peppers or the marinated version in wonton cups, on flatbread pizza, in salads, pasta, hummus, or just as a snack!

 

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Marinate Roasted Red Peppers
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