So, I’ve pulled out the electric blankets, bought some spray foam insulation, and started preserving the last of the summer produce. I love the taste of fresh tomato sauce, so naturally those have been canned some weeks ago. Now I’m just getting around to a new love, roasted red peppers under olive oil.
Not only are they beautiful, but they taste waaaay better than peppers of any other color, raw or fresh. I love adding them to sandwiches. Or better yet, making a sandwich of just red pepper and cheese. It’s surprisingly lovely.
There really isn’t a recipe involved with this one, though. Take some red peppers and scrub ’em. Stick them under the broiler on high, rotating every 3-4 minutes, until the skin is blackened on all sides. Allow peppers to cool. (I’ve heard that you should stick them in a paper bag to help the skins steam off but haven’t had that need yet) Peel off skins. Cut into strips, removing seeds and stem. Pack strips tightly in a glass container with several raw garlic cloves. Cover with olive oil. Store in refrigerator. Frankly, I have no idea how long this would last because they don’t make it very far.
They sure do make a sandwich pretty, though.