Today I have stopped making skillet pizzas in order to preserve some fresh items I've had in the fridge that need to be preserved in order not to go bad.
First up, Roasted Red Peppers. In order to preserve the beautiful red and yellow peppers I have left over this week, I'm going to roast them and seal them in a preserve jar with olive oil and some white wine vinegar, I may throw in a garlic clove or two just to add so me flava! I will seal and store in the refrigerator. You can use both the roasted peppers and the olive oil to cook with. The infused oil will adds richness, and wonderful complexity to anything!
Preheat oven to 500 degrees, I use my toaster oven at 450 degrees. Roast for 30-40 minutes until a char forms. Remove from oven and immediately cover tightly with foil for 30 minutes. Meanwhile sterilize your preserving jars in boiling water. Add 1 tbsp good olive oil to jar and 1 tsp of white wine vinegar. Peel the roasted peppers and add them sliced to the jar. Add a little olive oil to top off and add some garlic cloves if you like! Let cool completely and refrigerate.
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