Ahh bell peppers. Beautiful, shiny, colorful, tasty! How I love thee… Who could resist those bright little ornaments sitting on the grocery store shelf? Not me, especially when they are on sale. Yes, I’m a sucker for a sale. Living in a small mountain town means the prices in our grocery stores are somewhat steeper than in, say, California. I miss produce in California. Not the heat, but their produce is wonderful, beautiful, HUGE, and cheap. *SIGH* So when I saw these beautiful red bell peppers on the shelf 2 for $1 – gulp! The cheapest I usually see them is $1 each. So I snagged them! Like a kleptomaniac! Hoping people weren’t thinking I was some crazy, pepper hoarding lunatic!
Such drama for a quick trip to the grocery store. But let me tell you, it was so worth it! Like I said, can’t pass up a sale like this, but what on earth are we going to do with a bag full of bell peppers. Yes we love them, Yes they are tasty tasty, Yes there are so many things we can do with them. But really, who’s going to eat 2 dozen bell peppers before they go bad? Ah-ha! But I had a plan… A sweet, smokey, saucy plan! A plan for preservation. A plan to enjoy these beauties into the summer months to come, and beyond! It wouldn’t be easy. It wouldn’t be quick. But it would be oh-so worth the effort! I’d tell you my plan, but it’s most top secret. Well, ok, since you asked so nicely. I’m going to roast those bad-boys and make Roasted Red Pepper Spread out of them! Yummy, yum, YUM!
“wow, that’s great…” you say. “what do you do with it once it’s made…” you say. Well to you, I say, “ANYTHING AND EVERYTHING YOU CAN POSSIBLY THINK OF!!” I personally schmear it on my english muffin, with some fresh basil, a slice of ham and an egg and call it Breakfast. If that’s not your bag, you could eat it on crackers, or put it in soups, or add it to your salad dressing, or slather it on your steaks, or chicken, or, or, or…. So… many… ideas… too many… too many… head hurts… But you get the idea. Once you taste this sauce, you’ll never go back to store-bought pepper sauces. You know, the ones with the mystery ingredients no one can pronounce.
So set aside an afternoon for your own adventures in sauce making. You’ll be glad you did!
A great sauce to have on hand for sandwiches, soups, chips, meats and anything else you can think of! Tammy: firstname.lastname@example.org Cuisine: Sauce Ingredients
12 Bell Peppers
1-2 Garlic Cloves, Chopped
2 tsp Salt
1 tsp hot sauce
Roast the bell peppers in the oven under the broiler, or on the barbecue over high heat until blackened on all sides. Approximately 10-15 minutes per side. Remove from heat and allow peppers to cool.
Once peppers are cool enough to handle, peel the blackened skin off and discard with the seedy tops. A little skin and seeds remaining is ok. Let peppers sit in a bowl for ~30 minutes so the juice settles out. Drain the juice and freeze it for use in soups.
Transfer the peeled peppers to the bowl of your food processor and add the remaining ingredients. Blend to desired consistency.
Transfer finished sauce to jars and store in the freezer until ready for use. Be sure to leave head space in the jars to allow for expansion.