Roasted Red Peppers for Half Price

A couple of weeks ago, my daughter was asking if we could buy roasted red peppers. I checked our local Fred Meyer and they wanted $4.69 for a 16 oz. jar (about 29 cents per ounce), while Walmart wanted $2.29 for a 10 oz jar (about 23 cents per ounce). I told my daughter that we'd make roasted red peppers when we find a good deal on the peppers in the produce section. Then, last week, I found a $1 bag of 2 green peppers and 1 red pepper on the markdown rack at FM. We used the green peppers on homemade pizza and in burritos. As promised to my daughter, I saved the red pepper for roasting. The pepper was getting a little wrinkly, but it was still okay for roasting.

I used my oven for the roasting, baking at 400 F degrees for 20 minutes, turning, then baking another 20 minutes. (Fortunately, I had other items in the oven baking along with the pepper.)

Immediately after removing the baking sheet from the oven I put a glass bowl over the pepper to steam it for 15 minutes.

When done with the steaming, the pepper's skin slipped off easily.

I sliced the skinned pepper into strips, put in a canning jar, and covered with a 50/50 blend of olive oil and vegetable oil. The jar of roasted red peppers will keep for 5 days or so in the fridge.

As a bag of peppers was $1 on markdown, the red pepper cost 34 cents. I used about 1/3 of a cup of oil to cover the peppers, for a cost of about 50 cents. I would estimate the my half-pint jar was about 5/6 full or about 6  3/4 ounces. My cost per ounce, then, is about 12 cents, about 1/2 price from the jarred red peppers. If I had wanted to use the peppers immediately, then I would not have needed the oil to cover, and my cost per ounce would have been around 5 or 6 cents. By the way, the oil will not be wasted but will be used in salad dressings and to saute meat and vegetables.