I haven’t been able to keep these roasted peppers in my fridge because I keep eating them too fast. Like pickled onions, it’s one of those things you can throw on anything, except you can also use them to create new things.
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0:00 Why everyone should have these in their fridge
0:17 Pepper choice, prep, roasting, and seasoning
3:48 Green Chile Smashburger
4:28 30 Second Red Pepper Feta Pasta
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MISC. DETAILS
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Voice recorded on Zoom H4n with Behringer Mic
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47 Comments
In this video amateurs who don't know about Ajvar 😉
You were right about the pickled peppers. So here goes.
Ethan reminds me of the LME guy with the way he sounds and talks and I love it.
Peppers as a pasta sauce is such a good idea
Ethan, how long do they last in the fridge?
How long will the peppers last in the fridge? Awesome vid. Thanks for posting!
Don’t forget to rub your eyes
The _ everyone should have. I'm stubborn so no I don't want or need this. Get out of my recommend lol
You used the forbidden pre crumbled feta 😱
The thumbnail reminds me of Pepper No. 30 by Edward Weston.
All peppers matter!
The roasted red pepper pasta look out of this world scrumptious.
Love roasted peppers 🤤 How to you clean your workbench?
Make Ajvar
Is there anything you can do with the leftover skins? Or is there any purpose to keep the skins?
Roasted red peppers are such a phenomenal addition to so many dishes, I often replace tomatoes with them or use them with the tomatoes, they tend to have the same consistency so mixing them I find really enhancing the overall flavour instead of over saturating the dish with tomato
Orange.
A nice addition to the peppers is oven roasted tomatoes. We have a little dish of the peppers in our fridge quite regularly…
I dont even like bell peppers but I just ate half the batch by itself.
Have you tried making Romano pepper ketchup using the same 14 day method as you would with siracha? pro-tip, its awesome and bolsters out any tomato dish
Why salt them before roasting if you're going to remove the skins?
I made this and pureed it, added some salt pepper garlic oregano vinegar EVOO and fennel; then put it on flatbread pizza with chicken, pickled bell peppers (the tops of the peppers), and pickled red onions. and mozz, of course. It was fantastic. A+ amazing and thanks to your channel.
Why peel the peppers? Why not eat the skins?
I cannot live without peppers. All kinds.
Olive oil is a necessary component in the flavor and marinade department. Don’t skip storing in olive oil!
Incredible video
In greece we make a salad with these peppers, we put garlic, red peppers feta cheese, fried eggplants in pieces (or we put them into oven and then cut them in small pieces) extra virgin oil, salt and a bit vinegar, we make a good amount of it we put it in fridge and serve it alongside lunch…
I don’t think thank you is big enough for phrase. Lol
How long do they stay good for?
This looks awesome! How long do they last in the fridge?
will they go bad after a week?
OMG such a great video, thank you so much!!!!
I loved this video. Easy and so delicious! I have to try it!
Do you HAVE to take the skin off? Is that bad for you?
You need to just retitle the video to "how to make fresh pepper jelly"
The pasta sauce made from bell peppers from not another cooking show is similar to this one and it is the greatest sauce I’ve ever had
What can I do with the skins? Do you toss them or eat them .
Why peel?
What is the point of adding salt on top of the peppers if the peels are going to be discarded anyway?
I love it. I cook with roasted peppers many times a week. An absolute must! Haha, hence the name. =)
May I know why we should peel off the skins? Can we leave them on? Or will it affect the texture too much?
Love the details and explanation, best video on YouTube for how to make roasted peppers!
I've done this a few times to make some chunky romesco sauce. Nice steak + some romesco sauce = heaven
I absolutely discourage anyone from roasting on parchment paper in a 425 degree oven
I made these peppers and they are absolutely delicious! After the peppers were done steaming and peeled I strained the leftover pepper juices in the bottom bowl and included those juices in with the chopped peppers, some white vinegar, crushed roasted garlic, salt, olive oil and some dry lime. Stirred to combine. Let the jar sit on the counter for a day and ABSOLUTE YUMMMMMM! TYSM!
Thanks!
great info, I'm about to make roasted peppers for a red chimichuri to top my pork chop