Homemade Roasted Red Peppers, Made and Pureed
Well, so I was so annoyed when I couldn't find the first 3 items on my shopping list today and my kids were acting up so I left Hy-Vee without buying anything. I've never done that before. It didn't really have anything to do with Hy-Vee, I normally enjoy shopping there. I just realized that I was going to have to make a stop at either Trader Joe's or Whole Foods later in the week, and so I didn't want to waste any more time, because I definitely still needed to shop at Aldi today. So I just left, and didn't take any red peppers home with me. I had some sliced red peppers frozen in the freezer, so here's what I did:
1. thaw
2. roast under the broiler, skin sides up, until partially blackened
3. put in a Ziploc while warm, to sweat
4. peel skins off
5. puree in mini food processor with hand blender attachment
I didn't get the quantity I wanted due to my limited supply in the freezer, but the roasting method seemed to work just fine.
In case you are wondering, the three mystery items that I didn't find at Hy-Vee and didn't take the time to ask about due to my impatience with my children (shame on me), were full fat coconut milk, a specific brand (El Pato) enchilada sauce, and unsweetened coconut. I think I'm going to have to go to Whole Foods for some coconut milk (I can't find the red can Thai kitchen or whatever brand anywhere anymore) and the unsweetened coconut. I decided I will make my own enchilada sauce with diced tomatoes and green chilis and tomato paste and water and spices.
1. thaw
2. roast under the broiler, skin sides up, until partially blackened
3. put in a Ziploc while warm, to sweat
4. peel skins off
5. puree in mini food processor with hand blender attachment
I didn't get the quantity I wanted due to my limited supply in the freezer, but the roasting method seemed to work just fine.
In case you are wondering, the three mystery items that I didn't find at Hy-Vee and didn't take the time to ask about due to my impatience with my children (shame on me), were full fat coconut milk, a specific brand (El Pato) enchilada sauce, and unsweetened coconut. I think I'm going to have to go to Whole Foods for some coconut milk (I can't find the red can Thai kitchen or whatever brand anywhere anymore) and the unsweetened coconut. I decided I will make my own enchilada sauce with diced tomatoes and green chilis and tomato paste and water and spices.
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