From Fine Cooking #114, pp. 24-25.

The holidays are here, and party food is the order of the season. For a simple, sure-fire way to add bright flavor to your festive fare, grab that giant jar of roasted red peppers the next time you’re at the warehouse store. Typically packed in water, these peppers are roasted, peeled, and seeded and have a rich, smoky sweetness. With a jar on hand—especially in winter, when fresh bell peppers are out of season—you can whip up all sorts of easy, tasty treats, including the finger food here. From mini burgers to mini muffins, dips, crostini, and savory skewers, roasted red peppers can be used for so much. Stock up, and you’ll be party-ready.

Mini Burgers with Roasted Red Pepper Relish		Corn Muffins with Roasted Red Peppers, Scallions, and Cheddar
		The big buy: What: Water-packed roasted red peppers. How Much: A 32-oz. jar. How to Store: Refrigerate in their jar, submerged in their water. They will keep for about two weeks.
Roasted Red Pepper and White Bean Dip

Photos: Scott Phillips