From salads to salsas, home roasted red peppers add a burst of flavour to a wide range of appetizers, side dishes and main courses. After the roasting and peeling of the red peppers is complete, consider setting a portion aside for future use. If done properly, roasted red peppers store well, in either the refrigerator or freezer, and provide a quick and easy way to spice up a favourite recipe.
- Skill level:
Things you need
- Red peppers
- Olive oil
- Jar with lid
- Freezer bags
Slice roasted red peppers into thin strips. This will allow you to store them easily and grab the amount you need for each recipe.
Place the sliced roasted red peppers in a jar. Cover with olive oil. Put a tight fitting lid on the jar. Place the jar in the refrigerator to keep the roasted red peppers fresh. For an added touch, add some garlic for added flavour.
Extend the shelf life of home roasted red peppers by storing them in the freezer. Portion the roasted red peppers strips into smaller batches. This allows you to grab the perfect portion for a favourite or regularly cooked recipe.
Label stored roasted red peppers with the storage date. This will allow you to identify when roasted red peppers stored in the refrigerator or freezer are out of date and need to be tossed out.
Tips and warnings
- Save the oil used in the storage of roasted red peppers. Use it to add flavour while cooking or sautéing.
- Store peppers in the refrigerator for use within the next two weeks. Use freezer bags or airtight containers to store roasted red peppers in the freezer past the two-week mark. Peppers stored in the freezer last for nine months.
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