Roasted Red Peppers

Jarred roasted peppers in oil keep for weeks unopened. Once opened, store in an airtight container in the fridge. Fresh homemade roasted peppers last 4–5 days refrigerated. Freeze in freezer bags or airtight containers for up to 3 months; they'll soften slightly after thawing but remain flavorful.

Roast your own: char fresh red peppers on a gas flame, grill, or under a broiler until blackened, then place in a plastic bag to steam for 10 minutes before peeling.

Don't rinse away flavor—use a damp cloth to gently rub off charred skin instead of rinsing under water.

Jarred peppers packed in oil are convenient but higher in calories; drain and pat dry if you want to reduce added oil.

Blend roasted red peppers into hummus, romesco sauce, or mayo for instant flavor and color.

They pair beautifully with garlic, balsamic vinegar, basil, and feta.

Undercharring fresh peppers—aim for mostly black skin so the flavor develops and peeling is easier.

Skipping the steaming step—trapping steam in a bag softens the skin and makes it slip off cleanly.

Overcooking during roasting, which can make peppers mushy and bitter.

Using canned red peppers (water-packed) and draining all the liquid without adding good oil back in—they taste bland.