Oh geez, you're making me do math in my head...
12/05/03 01:39 PM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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Actually, 24 oz. of fresh red bell peppers should give you something fairly close to that when roasted - I think! You'll lose the weight of the stems, and a lot of liquid will roast out, but the skins don't weight much of anything. Hmmm...maybe the liquid would really add up to a lot of ounces.
Try starting with 1/3 more weight in fresh peppers than you need roasted. If you wind up with extras, that's okay. You can toss them in a little vinaigrette and they'll keep in the fridge for several days. They're terrific on pizza, or toasted baguettes with a smidge of olive oil and (if you like this sort of thing) a bit of anchovy paste. You can also throw them in soups, other pastas, dips and spreads. Or freeze 'em! They're one of those "specialty" ingredients that is really so simple to have on hand, like capers. They make whatever you add them to taste gourmet-ish with zero extra effort.
Also - if you find you really like them, I think Costco carries big jars. They can be really overpriced in grocery stores.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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