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My go-to comes from Trader Joe’s and I use it to make so many dinners.
When it comes to most canned goods, I know I can do better. If I have quality dried beans and time, I can make black, cannellini, garbanzo, and pinto beans that are superior to their canned counterparts. Freshly cooked corn, peas, and carrots always outshine the cans, as does homemade broth and stock. I still reach for cans when I need the convenience, but with a little reluctance. I could do better, but I’m not gonna.
There is one canned good I buy with zero hesitation, because I can’t, in fact, do better. The canned stuff is cheaper than homemade with better flavor and texture, so the choice is easy. I always pick up a jar of roasted red peppers when I visit the grocery store, and I feel great about it.
Note: I know that roasted red peppers are sold in jars, but they are still considered canned goods. That’s because they are preserved and stored using the canning process for shelf-stabilization. Plus, you get a free jar to reuse for whatever you like!
Why I Always Buy Jarred Roasted Red Peppers
I’ve made roasted red peppers at home a number of times. They’re totally fine, but they are a bit of a pain. You have to sliced and seed each pepper, roast, and remove the tedious peel. And you know what? They never taste quite as good as the canned stuff.
You’ll find roasted red peppers near the olives and pickles, often in a glass jar. They tend to run $3 to $4, and each jar holds the equivalent of at least three or four peppers. At my grocery store, I can’t buy red bell peppers and make them for that price, so they’re actually cheaper. And have we talked about the convenience? Open the jar, pull out as many pepper strips as you like, and go to town. The rest will keep in the fridge for at least a week.
I like Trader Joe’s version, but Mezzetta, Cento, and DeLallo are totally fine. For an upgrade, go for a good imported Italian or Greek brand.
How I Use Roasted Red Peppers
I regularly tuck whole strips of roasted red peppers into sandwiches, especially when there is melty cheese involved. Chopped, they’re great added to salads, including potato and pasta salads, soups, omelettes, and quiche. Blend them into a creamy dip or tomato sauce for a delicious burst of flavor.
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Read the original article on Simply Recipes
