Well, I have finally concluded that my peppers are not going to produce anything this year. It is now September 11th and they STILL only have their second set of leaves. So, I had to purchase some. What I usually do is dice them, lay them on a cookie sheet, and freeze them. Once frozen, I place them in a Ziploc bag so I can just grab a handful anytime I need some. This works especially well for breakfast, when I’m usually starving and just trying to throw some quality food together.
This time, I’ve decided to do something different. I’m making roasted peppers in oil:
I’ve read of people doing this with vinegar but since my husband doesn’t like vinegar (and that might clash with whatever I am cooking) I will leave that out. I’m also going to leave out the salt. That way, anyone who needs salt can just sprinkle some on themselves. I read somewhere that if I want to store these, I can put them in a boiling water bath for 20 minutes to seal the jars.
So, once hubby is fully awake and can fiddle with the electric ignitor, I’m going to broil 4 pounds of mini bell peppers! I can’t wait! 🙂
Serving Size 1/6 of a recipe
Servings Per Recipe 6
Amount Per Serving
Total Fat 28.2g, Sodium 196mg,** Potassium 132mg, Total Carbohydrates 4g, Protein 0.7g