At the request of my Birkenstock-wearing gal-pal Katerina of Daily Unadventures in Food, I am posting my family’s method of preserving roasted peppers. We employ this method fully in September when local Ontario red peppers are in season but we have also done this when say, other peppers are on sale and one can roast, preserve and eat at a later date.
If you recall, my parents come from Florina, (northern) Greece and the denizens eats lots, I mean LOTS of peppers. Living in Canada means that we rely on imports to augment our short Canadian growing season and therefore, autumn preserving is that much more important.
Let me be blunt, I really could care less for the jarred red peppers. I too find them acidic or sometimes too briny.
Preserving Roasted Red Peppers
- Set your BBQ/grill to high. One can use the stove top but the smokiness of the peppers will be absent.
- Char your peppers all around. If you’re charring large batches, place them in a large roasting pan to sit and sweat. If small batches, place the charred peppers in a plastic bag to sweat.
- When the peppers have cooled, start packing them in zip lock bags with their charred skins still on them. This seems to protect the peppers from freezer burn.
- Squeeze any air out of the zip-lock bags and seal.
- Label your bags (hot, sweet) and the date they were frozen.
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