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.
📃 RECIPE Link: https://www.ethanchlebowski.com/cooking-techniques-recipes/roasted-peppers
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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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20 Comments
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
I'm always perplexed by people drizzling oil on things like this? What's the theory of doing that rather than tossing them in oil and therefore covering with oil more evenly?
Real question because I don't know.
Hey Ethan. First comment ever, what happened to your hot pepper video about roasting them and how it affects heat. I cannot seem to find it
Holy shit, this video was good!