Kathleen’s Roasted Red Peppers

Now we’re going to share another of our reader’s recipe, only this time from Kathleen, who lives in upstate New York. Kathleen, just like Bonnie, has become a regular contributor to Ridin’ Out the Recession! She too is a “young lady” who is very knowledgeable in all the above topics.

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Dub tells me he wishes those two would “load up” their husbands, and haul ‘em on down to Florida for a week or two, bettin’ he’d be eatin’ some pretty good vittles during that time! If you’ve taken a close look at Dub’s picture, it’s pretty obvious that’s just what he needs to be doin’…eatin’ some pretty good vittles, huh? Kathleen calls herself, "Amish with Electricity." She also states,( and Dub and I love this), “It is important that we maintain the "American Breed" because when all else fails at least we'll know how to live "Amish w/electric!"...lol Again, we’d like to all say thank you to Kathleen, as well!

Kathleen’s Roasted Red Peppers:

Roasted red peppers.....how I have suffered with this one.  I tried roasting them in the oven with garlic and olive oil. ..they wind up too soft. 
I put them on a grill, but the "blackening" was uneven.  The best way is to do it is the way my Italian grandparents did it. Over a stove burner…sure!  Clean the peppers of their seeds, poke one half with a fork ,and stand there over the stove burner just torching that pepper till the skin blackens ,and then they can be removed.  I lay them out in a pan with evoo and garlic and put in a 250 degree oven till they collapse. I then put them into jars with the oil and garlic, adding more oil if needed.  I use small jelly jars so that the peppers will be covered by liquid at all times. 
I have always put these jars into the fridge, because I am afraid that processing them will soften the pepper too much. This is truly the food of kings. Anything can be added,  salt, pepper, whatever. But the oil and garlic is enough for me. **I hope none of our other contributors take offense by us singling out Bonnie and Kathleen this morning, because just as sure as I’m sitting here, none is intended. These two have been so much help to us here lately, we just felt we’d like to tell them thank you from all our readers, that’s all. To everyone else who has commented and sent in information, we can’t express in words our heartfelt appreciation to each and every one of you! Thank you all so, so much! We could never, ever, be so nearsighted to not understand that without all of you, we have no column! God Bess! Deb