Roasted & jarred peppers

Ethan’s homemade peppers, made easily following this method.

What are they?

Roasted peppers are usually made from bell peppers cooked until their skins blister and blacken, then peeled to reveal soft, sweet, deeply flavored flesh underneath.

You can roast them yourself over a flame or in the oven—or buy them already peeled and packed in jars.

Roasting drives off water, softens the flesh, and adds light smokiness
Typically stored in oil, brine, or vinegar when jarred

What’s their flavor?

Taste: Sweet, lightly acidic if seasoned with vinegar

Aroma: Roasted, vegetal, lightly smoky if charred

Texture: Silky, tender, almost jammy when cooked

Sight: Adds pops of red color

Why should you buy some?

Jarred peppers are versatile for weeknight cooking They add sweetness, body, and color to dishes. They blend right into sauces, spreads, and soups.

Diced up, they can be used as a condiment addition on sandwiches, eggs, grain (try mixing into beans or lentils), or pasta dishes

Buying tip: Look for jars packed with just peppers, oil or water, salt, maybe vinegar. Avoid brands with added sugar or excessive preservatives. Once opened, keep them submerged in their liquid and refrigerated.

Homemade note: If roasting yourself, let them rest covered so they steam and the skins slip off easily.

What can you make with them?

Roasted red pepper pasta sauce or soup (blended smooth) with added feta
Romesco-style sauce with nuts, garlic, and olive oil
Layered into sandwiches, wraps, or grilled cheese
Blitzed into hummus, mayo, or yogurt sauce
Super quick ‘Muhamarra’ dip

Check these out & more on our app.

RECIPE RECS ✅

Pasta salads

A great use case for jarred roasted peppers is adding them right into pasta salads, which take on vegetables and condiments really well. They’ll add pops of color, texture, and sweet bites of flavor to the dish.

Check out the collection:

Let’s Cook!

FOOD TRENDS 🚀

Spanish-inspired crisp plates

Why are “crisp plates” taking over?

Crisp plates are an assembled pile of salty, crunchy, or briney toppings on a bed of potato chips, often with ingredients from the Iberian peninsula: olive oil fried potatoes, brined olives or peppers, anchovies, Marcona almonds, jamón, crumbled aged cheese, or even tinned fish.

Last year, the trend took off as the snack of the summer, but we’ve been seeing it on dinner party and wine bar menus ever since.

Why does it work?

Pure salt, fat, acid without filler: It’s what we all really want from a plate of food, especially a snack:
- Salt (and umami) from the crisps, cured meats, & anchovies
- Fat from olive oil, nuts, and cheese, or oil-packed tinned fish
- Acid from briny olives or additions like pickled peppers or hot sauce
Satisfying textures: Contrast is one of the fastest ways to make food exciting. Chips and nuts are crispy and crunchy, olives and anchovies are soft but meaty, and cheese and ham provide a nice chew. The textural interplay keeps simple ingredients interesting.
Mediterranean minimalism: A handful of high-quality ingredients served simply. It’s all about the spirit of Spanish aperitivo culture of low effort, flavorful eating.