Have you ever tried using sweet pepper juice or bell pepper juice for cooking?
Up until now, did you know that you can juice your peppers and use the liquid for cooking from the comfort of your kitchen?
Did you know that extracting the juice from the pepper allows easy drying up of excess liquid especially when you are frying stew or making sauces?
Well, it might interest you to know that I found it convenient to separate pepper juice from the pulp before cooking. But don't get it twisted. I don't juice peppers to drink the juice. Nope, not at all. Whether the sweet peppers or bell peppers, there is no way I can drink the juice and I don't know if anyone does that though. Personally, I juice peppers to use the liquid for cooking. Naturally, pepper contains a high amount of liquid. I use both the pepper juice and pulp for cooking but the sole aim of juicing the pepper is to include the pepper juice as part of the liquid that goes into the food. Of course, I adopt this approach because I want the pepper juice to count as part of the liquid that goes into the food. Moreover, the colourful juice equally adds really nice colour to my food, so I consider it a WIN-WIN situation. This approach prevents the food from having excessive liquid, prevents the food from being watery while saving me the additional time of cooking up my food in an attempt to dry up the excess liquid. Besides, juicing and storing the peppers in the freezer gives me that ad hoc privilege whenever I want to cook.
While it is not the bell peppers and sweet peppers season yet, the closest Costco to my house is beginning to stock up some very fresh and colourful bell peppers, long sweet twisted peppers and mini sweet peppers. So, I picked up a few of these colourful peppers over the weekend and have been quite happy with them. Although I've been meaning to share this special cooking tip of mine for some times now, yet I just haven't gotten around to doing it. But with the COVID-19 lockdown, and with everyone staying at home, I have some free times to myself, hence can spare some times now to roll out some personally-inspired cooking tips, which I believe you can also benefit from. And this method of processing sweet peppers for convenience is one of them. Even though I love having fresh sweet peppers and bell peppers around, they are always handy and useful to complement my foods. So I purchase them in bulk, juice and freeze part of them and then leave the rest lying comfortably in the fridge. When used appropriately, these peppers add beauty, aroma and fantastic taste to dishes and you can never go wrong by having these cuties around you.
The ones purchased from the grocery shops or markets may not be as fresh as those from the garden, but they still serve the same purpose, and I am always happy with them. They've never disappointed me whenever I beckon on them. I found this method interesting and thought it right to share it with you. I hope you enjoy one of these special tips of mine. But even if you don't have a juicer, simply use a blender then filter the juice afterwards. The juiced peppers are simply amazing, and I can't wait to replicate the process again when we are fully in peppers' season, hopefully with my own peppers, fresh and straight outta my garden.
Up until now, did you know that you can juice your peppers and use the liquid for cooking from the comfort of your kitchen?
Did you know that extracting the juice from the pepper allows easy drying up of excess liquid especially when you are frying stew or making sauces?
Well, it might interest you to know that I found it convenient to separate pepper juice from the pulp before cooking. But don't get it twisted. I don't juice peppers to drink the juice. Nope, not at all. Whether the sweet peppers or bell peppers, there is no way I can drink the juice and I don't know if anyone does that though. Personally, I juice peppers to use the liquid for cooking. Naturally, pepper contains a high amount of liquid. I use both the pepper juice and pulp for cooking but the sole aim of juicing the pepper is to include the pepper juice as part of the liquid that goes into the food. Of course, I adopt this approach because I want the pepper juice to count as part of the liquid that goes into the food. Moreover, the colourful juice equally adds really nice colour to my food, so I consider it a WIN-WIN situation. This approach prevents the food from having excessive liquid, prevents the food from being watery while saving me the additional time of cooking up my food in an attempt to dry up the excess liquid. Besides, juicing and storing the peppers in the freezer gives me that ad hoc privilege whenever I want to cook.
Watch this video on how to juice the bell peppers and sweet peppers!
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While it is not the bell peppers and sweet peppers season yet, the closest Costco to my house is beginning to stock up some very fresh and colourful bell peppers, long sweet twisted peppers and mini sweet peppers. So, I picked up a few of these colourful peppers over the weekend and have been quite happy with them. Although I've been meaning to share this special cooking tip of mine for some times now, yet I just haven't gotten around to doing it. But with the COVID-19 lockdown, and with everyone staying at home, I have some free times to myself, hence can spare some times now to roll out some personally-inspired cooking tips, which I believe you can also benefit from. And this method of processing sweet peppers for convenience is one of them. Even though I love having fresh sweet peppers and bell peppers around, they are always handy and useful to complement my foods. So I purchase them in bulk, juice and freeze part of them and then leave the rest lying comfortably in the fridge. When used appropriately, these peppers add beauty, aroma and fantastic taste to dishes and you can never go wrong by having these cuties around you.
The ones purchased from the grocery shops or markets may not be as fresh as those from the garden, but they still serve the same purpose, and I am always happy with them. They've never disappointed me whenever I beckon on them. I found this method interesting and thought it right to share it with you. I hope you enjoy one of these special tips of mine. But even if you don't have a juicer, simply use a blender then filter the juice afterwards. The juiced peppers are simply amazing, and I can't wait to replicate the process again when we are fully in peppers' season, hopefully with my own peppers, fresh and straight outta my garden.
Ingredients:
- 5 bell peppers
- 550g sweet mini peppers
- 908g or 2lb long sweet twister peppers
Instructions:
- Wash the peppers thoroughly.
- Deseed the peppers.
- Add the peppers in the juicer and juice.
- Scoop the peppers' pulps into a container and pour the juice alongside.
- Freeze and use when needed for cooking.
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