Just found an interesting tip over at Kalofagas – In Pursuit of Delicious Foods. Roast a big batch of peppers during the summer and freeze them for year-round use! Visit Kalofagas for instructions and while you’re there, check out Peter’s recipe for Htipiti dip – a Greek roasted red pepper dip.
Thanks for the reference…”dip in”!
1:17 pm Jun 29th, 2007Peter: No problem, thanks for all the great recipe ideas!
4:48 pm Jun 29th, 2007No probs Nicole, it’s all about sharing…pass the bread please!
5:09 pm Jun 29th, 2007Great tip.
Love the new site….
9:55 am Jul 1st, 2007Misslionheart: Nice to see you!
6:42 pm Jul 1st, 2007My method for preserving roasted peppers is to slit one side so they can be opened flat then layer them in a wide, flat plastic container. I start with a sheet of plastic wrap and olive oil upon which I lay the first layer of peppers. Then, I lay 2 sheets of plastic wrap with a light coat of olive oil between them so they will separate. Put the second layer of peppers and oil on top of that and repeat the process until the container is full. The peppers keep very well and you can take out smaller portions than if you froze them in one bag plus they will not be misshapen and stuck together.
3:52 am Aug 8th, 2007Do the peppers freeze well if the skins are already off? Love the site!!
10:14 am Sep 23rd, 2009Sue