Are pimentos and jarred red peppers the same thing?!
Are pimentos and jarred red peppers the same thing?
Answers:
Not necessarily. Jarred red peppers may be large red bell peppers or some other variety of pepper. Pimentos are small and mild, usually diced and sold as a garnish or for the ubiquitous Southen staple pimento cheese.
The Pimento, Pimiento, or Cherry Pepper is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 3 to 4 inches long and 2 to 3 inches wide (medium, elongate).
Pimento or piment?o are Portuguese words for "bell pepper", while pimenta refers both to chili peppers and to black pepper.
The flesh of the sweet pimento is sweet, succulent and more aromatic than that of the red bell pepper. These pimentos are the familiar red stuffing found in green olives. Some varieties of the pimento type are hot including the Floral Gem and Santa Fe Grande varieties.
Pimentos are commonly used for making pimento cheese.
http://en.wikipedia.org/wiki/pimento...
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Marinated Red Peppers
"These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use."
INGREDIENTS
4 cups distilled white vinegar
2 cups white sugar
2 cups vegetable oil
3 cups water
2 tablespoons salt
6 cloves garlic, crushed
1 (2 ounce) can anchovy fillets
10 red bell peppers, seeded and thinly sliced
DIRECTIONS
In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
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Canned roasted red peppers
Ingredients:
roast peppers
brine
1 cup (250 ml) water
1 level tablespoon kosher salt
1/2 level teaspoon citric acid monohydrate, food grade, also known as sour salt. pH will be 3, 4 using ph paper.
Instructions:
Roast Peppers 30 minutes at 375 degrees F. Cool thoroughly in closed paper bag. Skin, core and seed. Cut flesh into suitable strips and place in sealable one-pint glass canning jars. Prepare brine: To 1 cup (250 ml) water, add 1 level tablespoon kosher salt and 1/2 level teaspoon Citric acid monohydrate, food grade. Also known as sour salt. pH will be 3 - 4 using pH paper. Add enough brine to fill jars. Process in boiling water bath 35 min at sea level to 450 feet above. Seal jar and allow to come to room temperature. I store mine in the refrigerator: they tend to get used up pretty fast. Jars recycled from marmalade or preserves work fine for this if they have the safety snap-button feature on the lid.
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Ok, now you know all about the differences. I found it all very interesting, thanks for asking the question, I learned a lot. :)
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