I sometimes roast and store my own peppers, but I've tried a number of different brands and they all are mushy. Is this just par for the course or are there a few recommended brands?
They're generally roasted before packaging and the processing usually uses heat so while some are mushier than others it's kind of the nature of jarred peppers.
I see, I guess I just have to consider myself not a fan. How do you generally use them? They seem useless for anything cooked as they would just get mushier.
I put them in my pasta sauce.
They are good in homemade mayo, in sauces, places where you want flavor not texture.
The roasted red pepper and walnut dip mentioned on another thread is wonderful. As you note, not cooked more just blended.
Most Recommended Discussions on Home Cooking
Dec 12, 2013
What's for Dinner #260 - The...
4 minutes ago
about 14 hours ago
Need suggestions for tasty make...
about 12 hours ago
Need an idea to serve ladies...
about 18 hours ago
What cookbooks have you bought...
43 minutes ago
30 Recipes for Bell Peppers
See All 30 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise