- mini peppers, regular size peppers are fine
- olive oil
- garlic
if you are in ny the sun is out. perfect day to BBQ!
can you sense how excited i am about this warm weather and bbq’s? i just bbq’d for the first time since last fall. i love a good bbq. steak, veggies, even fruit! endless possibilities. the one thing i have never really done, roasted my own peppers.
i love these mini peppers. they are sweet and crunchy, they come in a bag big enough for 3 families. we go through them however, not in like two weeks, in one. j and p love them, i have them in a salad every night. they are just delicious. the good thing is, i am now finding them everywhere.
the other night i decided to throw some on the grill. i love roasted peppers. i am addicted to those jars you find everywhere. i use all the peppers and then i use the oil for salad dressings. it’s one of my favorite things to eat, and especially during the summer. sandwiches with roasted peppers, fresh cheese, and basil, oh dear. why i never made my own i am not sure, but let me tell you, i will never buy roasted peppers from a can again.
roasted peppers
- first things first, grill your peppers. when they are done set them aside to cool for 5 minutes and prepare the jars and garlic.
- get yourself a clean jar, i tend to hold onto jars, if the labels come off easy i throw them in the dishwasher and stash them away (for days like this). peel your garlic and drop them in the jar.
- when your peppers are cooled enough to handle add them to your jar. add basil, oregano or parsley, peppercorns would be a great addition too.
- close the lid and refrigerate for at least a day. after a day, you have homemade roasted peppers.
these peppers will last up to 2 weeks in the fridge (if they last that long).
i have been enjoying these over salads and in sandwiches for the last week. so yummy. sweet with a hint of garlic, and the taste of bbq! love these.
