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Pepper glut - any ideas?

(13 Posts)
Oneofthosedreadfulparents Mon 24-Sep-18 14:28:17

Has anyone got good ideas for preserving peppers? I couldn't resist a huge bag of red and yellow ones for a couple of quid, but I need to get on and do something with them. I'd thought I would roast and bottle in oil but from what I can glean from various preserving websites, they are not acidic enough to keep for long, and I'm not really up for 5 jars of pickled peppers. Ideally I'd love some kind of pasta sauce I can bottle and keep but I suspect I'll have the same issue unless I add plenty of tomatoes. Has anyone been successful with a mainly pepper based sauce that's kept bottled for a decent time?

OP’s posts: |
PerkingFaintly Mon 24-Sep-18 14:30:29

I make peperonata and freeze it.

Oneofthosedreadfulparents Mon 24-Sep-18 14:38:00

Nice idea, thanks. My freezer is stuffed full of nothing useful at the moment, so that should give me a necessary shove to get it cleared out!

OP’s posts: |
PerkingFaintly Mon 24-Sep-18 16:29:34

Bumping this, as I'd like a few more yummy pepper recipes too!

Ricekrispie22 Mon 24-Sep-18 16:50:17

These chilli con carne recipes use both yellow and red peppers and can be frozen www.bbcgoodfood.com/recipes/double-bean-roasted-pepper-chilli
www.bbcgoodfood.com/recipes/2536654/bean-and-pepper-chilli
Red pepper pesto can also be frozen www.bbcgoodfood.com/recipes/walnut-red-pepper-pesto-pasta

maxelly Mon 24-Sep-18 16:50:18

How about soup? I make it with red peppers but you could add some yellow ones too. You need to char the peppers in a hot oven or under a grill with some oil until tender and the skins slightly burnt, then fry off some onions and whatever other veg you want to add (carrots might be nice) then add to a pan of hot stock and blend (with some cream if you like). It freezes nicely if you don't want to eat the whole batch in one go...

karmakameleon Mon 24-Sep-18 17:18:08

I've been thinking about making this for a while. No idea if it's any good but smitten kitchen is usually reliable. smittenkitchen.com/2013/06/pickled-vegetable-sandwich-slaw/

madvixen Mon 24-Sep-18 17:38:09

Ohhh it would have to be roasted pepper sauce for me.

BlingLoving Mon 24-Sep-18 18:01:56

I love peppers so often have loads knocking around. My go to when I realise that I've got a bit behind on actually eating them is to roast them with some olive oil (and chilli if not for kids) and garlic in a huge roasting dish with tomatoes as well (if I have other roasting vegetables knocking around I throw them in too). When roasted, I blitz them in the food processor with a bit of extra olive oil and some cream cheese/ quark etc (I think creme fraiche or yoghurt would work too but as I freeze it at the end I'm not sure). If I have some nuts I throw those in as well during the blitzing process. Then I freeze it in small bags/ containers. It makes a great easy pasta sauce (with some feta or goats cheese, even better), works well on a toasted sandwich or even just acts as a sort of sauce with pieces of grilled meat or chicken.

prettygreywalls Mon 24-Sep-18 18:09:08

Sweet chilli jam uses lots of ripe peppers , it's gorgeous

Oneofthosedreadfulparents Mon 24-Sep-18 18:51:39

Brilliant, thank you all. I'd forgotten about chilli jam, that's a great idea. I'm in the middle of some apple and chilli jelly, so might need to round up some extra jars from somewhere, but it'll solve the storage problem. Have now also got a pan of peperonata cooling, and some roasting for soup (it was a huge bag!)

OP’s posts: |
Dontfeellikeamillenial Fri 28-Sep-18 02:00:55

Would you consider stuffed peppers?

SpoonBlender Fri 28-Sep-18 02:44:25

Vote for massive chilli and freeze from me, it's a pepper stew at heart.

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