JillBurgh
Sous Chef
We love to roast our own peppers at home, especially with our backyard summer harvest. But I would like to roast a few at a time and store some for later use. What is the best way to store roasted peppers after cooking?
For now though, we also do the cover with EVOO bit, but oil is so expensive, I hoped someone might have a less-expensive alternative?
What would the fridge lifespan be on something like this, what with the possibility of botulism, etc.? I've always been afraid to keep anything in oil in the fridge longer than just a few days.
As far as the botulism issue, we made a slew of homemade oils from garden herbs at the end of the season. I noticed that if any of the herbs/peppers were peeking out from the top of the oil, it got moldy quickly. I assumed though that if the organics were fully submerged in the oil, we were safe. I've been using the oil all winter. Are we in danger?
I tried to make an infused oil about 14 years ago when we first bought our house and started an herb garden. I put a few sprigs of rosemary in a bottle of olive oil and put it in a sunny window, thinking the heat would help the flavor infuse into the oil.