ILiveInFlipFlops Posted September 15, 2012 Share Posted September 15, 2012 Long story short, my garden has gone without water for awhile, and the red and orange peppers that I THOUGHT were never going to turn all turned while we were away on vacation :( Now they're kind of wrinkly and leathery--not rotten, but not yummy either. The skins are very tough (though the flesh is super-sweet!). Is there any way for me to save some of these? Cook them into something? Turn them into soup? Can I still roast them? If anyone has any suggestions, I'm :bigear: Thanks! Quote Link to comment Share on other sites More sharing options...
Heather R Posted September 15, 2012 Share Posted September 15, 2012 Roast them? Wash, dry well and cut in half. Squish each half flat and place on a cookie sheet. Broil until the skins are black. Put them in a paper bag and food the top over. The steam will make the peels much easier to slip off. Then use in recipes or freeze for later use. Quote Link to comment Share on other sites More sharing options...
LadyR Posted September 15, 2012 Share Posted September 15, 2012 Yes, roast them! We brush olive oil on the halves and roast them on the grill until black and soft. Peel the skin off. Drizzle with a little more olive oil. Quote Link to comment Share on other sites More sharing options...
justLisa Posted September 15, 2012 Share Posted September 15, 2012 I would roast them. We like roasted pepper soup Quote Link to comment Share on other sites More sharing options...
ILiveInFlipFlops Posted September 15, 2012 Author Share Posted September 15, 2012 Hmmm, I'm thinking maybe I should roast them... :lol: OK, I have no clean paper bags. Would putting them in a glass bowl with a lid on loosely do the same job? Quote Link to comment Share on other sites More sharing options...
Serenade Posted September 16, 2012 Share Posted September 16, 2012 My DH makes a delicious pasta sauce with them. He slices them and cooks them down very slowly over a couple of hours. A few tomatoes get added, too. Don't skimp on the garlic and olive oil! (Our recipes uses a half pound of veal, but I know some don't like to use it. We have found that we don't like the sauce nearly as much when it's made with regular beef -- the beef somehow is too strong. If not using veal, I would just make it plain.) Quote Link to comment Share on other sites More sharing options...
Denisemomof4 Posted September 16, 2012 Share Posted September 16, 2012 Roasted peppers are AWESOME!!!!! You could also chop them up and sautee with onions and garlic, cool, then store in ziplock bags for future use. Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted September 16, 2012 Share Posted September 16, 2012 Yes ! Either roast or saute them and use them immediately, or dehydrate them and save them. It is no different than cooking with dehydrated tomatoes or peppers. Quote Link to comment Share on other sites More sharing options...
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