Simple Condiment: Roasted Red Peppers

by Barb on January 20, 2015

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Roasted Red Peppers

Making our own condiments rather than buying them at the store is one way for us to skip the artificial ingredients and stick to healthy, nutritious food. Hands down, my husband and I love our roasted peppers the most out of all our homemade condiments.They’re even better when I am able to use our homegrown peppers, though usually I wait until red peppers go on sale during the summer for $.99 to $1.40/lb.

Roasted red peppers freeze well in pint freezer jars. You can use the metal band and lid or a plastic cap. I prefer the plastic cap. I write the name of the food on a piece of masking tape attached to the lid along with the date.

When you’ve finished the peppers in the jar, use the olive oil to make a salad dressing or to baste a whole chicken.

5.0 from 1 reviews
Simple Condiment: Roasted Red Peppers
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Ingredients
  • Red Peppers, Washed and the Stickers Removed
Instructions
  1. Cover a broiler pan with tinfoil, and spread the peppers out in a single layer. Leave a few inches between the peppers. This will give you room to rotate the peppers as they roast.
  2. Turn on your broiler and put the broiler pan under the broiler without letting the flame touch the peppers. The peppers are more likely to burn if they're right below the flame.
  3. Check the peppers every 4 to 5 minutes and flip them around to ensure all surfaces get blackened. When the peppers look finished, i.e. most of the pepper is blackened and the skin is wrinkling, pull them out of the oven and put on a plate to cool. Not all the peppers will be done at the same time.
  4. When the peppers are cool, peel off the skin and discard in the compost bin or trash. Tear the pepper into small pieces and place in a jar. I use a freezer-safe jar since I freeze mine. After packing the peppers in, cover them with olive oil. Sometimes I will add a few pieces of chopped garlic, but most of the time, I don't have time for this addition.
  5. When you've finished the peppers in the jar, use the olive oil to make a salad dressing or to baste a whole chicken.

Shared at Foodie Friday

Meet Barb

Barb Hoyer has written 3939 posts.

After working in the fundraising world for over ten years, Barb is an avid runner, writer, photographer, parent volunteer, and lover of dictionaries and thesauruses. Wife to an engineer and mom to 5 kids, Barb lives in the suburbs of Philly. Her idea of relaxation is an afternoon on the couch with a stack of books.

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{ 6 comments… read them below or add one }

Betsy (Eco-novice) July 1, 2011 at 11:51 pm

These look delicious — one of my favorite condiments in Spain, where they slow-simmer them all day long. This looks a little more doable.

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babhoyersh July 2, 2011 at 9:03 am

Interesting, what do they simmer the red peppers in – chicken stock? I like this because I can make small batches at a time. I’m all about doing small batches since I don’t have large chunks of time with all the little ones around.

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April @ The 21st Century Housewife July 4, 2011 at 10:49 am

I love roasted red peppers – they are so useful in so many recipes as well as being a fantastic condiment. I also like it that they are good for you too. Thank you for sharing this recipe with the Hearth and Soul blog hop.

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Christine Gallagher January 22, 2015 at 7:59 pm

This is such a great idea, thanks for sharing =) pinning
Christine Gallagher recently posted..Valentine hearts wall decoration

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Miz Helen January 26, 2015 at 3:33 pm

We love Roasted Red Peppers and your recipe looks great! Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
Miz Helen recently posted..Spanish Rice Casserole

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Barb January 28, 2015 at 9:33 am

It’s definitely a tried and true for us. We used to grow red peppers just so we could make the condiment.

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