Stocking up for winter

11231158_10205587895960320_3253592848051496692_oFrom what I hear, this winter is going to be a particularly cold one. Currently, acorns litter the parking lot at work and every day the walk to the building gets more treacherous.

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.

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Filed under Italian, Vegetable, Vegetarian

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