Roasted Red Pepper Oil Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 5, 2006
waste of good olive oil
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Photo by EndoMom

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Reviewed: Nov. 22, 2008
My husband and I really enjoyed this recipe - we added a bit of salt and pepper and we didn't strain it for more of a 'chunky' dip.
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Photo by LilSnoo
Reviewed: Dec. 16, 2012
This is far from being a "waste of good olive oil", however I felt it need a couple minor tweaks. First off, what a GREAT way to use up leftover roasted red peppers! I always find that when I buy a jar for a recipe, I only end up using about half and end up tossing the rest because it just sits in my fridge. Not anymore! This recipe couldn't be easier! I tried using a double layer of cheesecloth and realized it wasn't straining well, so I removed the cheesecloth and just used my fine mesh strainer. I was able to push the oil mixture through with the back of a spoon to get it all strained. I seasoned this with some cracked black pepper and a sprinkle of salt. The salt is necessary in my opinion, and takes the oil from just "good" to "amazing"!
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Photo by LilSnoo

Cooking Level: Expert

Home Town: Terrace Bay, Ontario, Canada
Living In: Aurora, Illinois, USA


 
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