This week we are putting together a beautiful Italian fried eggplant sandwich but in order to make that, we need to learn how to make easy and delicious homemade roasted red peppers marinated Italian style in olive oil and garlic. The perfect condiment for our eggplant sandwich.
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44 Comments
Absolutely…been eating them on sandwiches for 65 years
Same family recipe here… almost exact, other then we use a little chopped Italian flat parsley too.
I just got six BAGS full for six bucks on discount, and will definitely be enjoying some of them this way!!!! Super convenient to store this way too
cut them in half and no flipping required when cooking
My wife and I received Italian canned peppers exact like this gem of a video. My wife is from the Philippines and we both were so stunned with flavour .
Watch more and can more and you with think your in Italy . Amazing 👍🏼👍🏼👍🏼
I'm harvesting a bunch of nardello peppers today and I needed ways to use them I cant wait to try this thanks!
…but his pepper sandwich?
How long can you store this for? and does it need to be refrigerated?
I rather crush the garlic using a fine hand garlic press onto a bowl catching the juice
Great recipe! How long does it last in the fridge?
🔥
I would recommend salting properly before putting them in oil, otherwise it won't properly get into the pepper and it tastes bland.
what kind of peppers are these.. I am kind of confused. They look like red bell peppers
I believe it was in the movie "The Good Fellows" they were slicing garlic (while in jail) with a straight razor, so it was incredibly thin.
Just as long as this is consumed soon… raw garlic and oil can lead to botulism
I stumbled across your channel and LOVE IT!!! New subscriber!😁
Well said👏👏👏👏👊
So how do you keep them in refrigerator or out on sleeve?
No one is talking about CANNING the peppers. If they are in oil then I assume they don't need to be water bath canned. But still the jars and lids should be processed the same.. to get a seal ??
Knife skills translates into speed for a lot of people, especially advocates. Speed isn't necessarily as important as quality and I hope that's what you mean.
I think I can do this
Bonjour, sorry I could not find your name to thank you and ask you a question.
I am French; cooking and making sandwiches is dear to my heart. I love your personality that goes well with your clear and simple presentation.
My question is: In your professional opinion, can I use your method using cherry tomatoes instead of pepper? I love to experience
Grand merci
🥘🌶🍅😋
how many garlics per peppers?
Hi I have many I did once hear a paper bag? I don’t have containers or enough ? Just wondering thank you
How long does it stay in refrigerator? I have to make many jars?? Thank you again 👍
Does it need to be refridgerated
Hi good recipe do you add fresh basil? Ty
How long do people keep those out of the refrigerator because olive oil will gel up?
Thank you so much for this video. This will be my 3rd year now using this video to preserve peppers in oil. You saved my life! My husband and my son love these peppers! They are like 🪙 gold! 🇮🇹🫑🌶️. Much appreciated ☺️💗
Thanks for the pepper DYI. I love your sandwich ideas. I use flat bread. It good for my wraps.
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Can you reuse the oil and garlic to marinade more veggies? And what is the shelf life?
Greetings from the Island of Puerto Rico(USA), Thank you for the recipe and explanation. A+
If you give the warped cutting board some time to rest and air dry it might straighten out again and self heal. Then.melt pure beeswax and food grade mineral oil together in a double boiler. Pour into tins to cool. Rub some of this' board butter' onto board once in awhile and let soak in and 'dry'. Then buff excess off with a clean cotton rag or good paper towels folded into a pad. If you do this every two or three wash and dry, the board will stay new forever.
How long will these last?
It there a difference in using fresh cut garlic versus precut garlic?
Nice… receipt….. Explanation on Point… 🔥
I just made your eggplant sandwich recipe last night for my family we all loved it and instead of fresh mozz I used burata it was even better
Reasons why I love the preminched jars of garlic
Steve, forgive me, I know you know, but I think it is important to underline that a beautiful element of this "dish" comes from the slight smokiness charing the peel gives. Loosen the skin while adding flavour, that for me is the magic of this condiment ! I do an olive oil, balsamic mix 😋
Great channel
Hi i pound this video nice waching from batangas city philppines thank you for sharing god bless you
I put it in the fridge, what does it mean when it becomes a complete solid? is the oil supposed to stay in liquid form?
When you compared knife skills in cooking with grammar in writing I got a tingly sensation I don't often get from cooking videos