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.
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