Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Preserved In Oil Salt and alcohol » Roasted Paprika Peppers In Olive Oil

Roasted Paprika Peppers In Olive Oil

Author: Karon Grieve Published : August 2021

Recipe
hot peppers in olive oil
hot peppers in olive oil
paprika peppers

These hot and spicy roasted peppers with paprika are preserved in olive oil making them both an amazing appetizer in their own right and that super tasty spicy pepper-infused oil is just a dream on salads and for cooking too.

spiced paprika peppers in jar with fork on top

Roasted peppers in oil are something I use a lot and I have shared my simple roasted peppers in olive oil

This is such a popular recipe with my readers so I thought I’d share my latest roasted peppers recipe, this time with some spice and the heat of paprika and chilli. These are real hot and spicy roasted peppers in oil.

Roasted peppers are a Mediterranean staple and countries all around that area are well known for preserving their peppers in oil. In fact preserving peppers and other vegetables in oil is the traditional method of preservation in these areas and has been done since ancient times.

I have a whole section of this blog devoted to preserving in oil/salt and alcohol.

ingredients peppers, garlic, chilli and spices

Ingredients

Peppers. I have used a mixture of red, orange and yellow peppers for this roasted peppers recipe. I have chosen these peppers to keep the resulting paprika roasted peppers sweet.

Feel free to use whatever peppers you have to hand. Always remember that green peppers are just unripe red peppers so are a tad less sweet.

Chilli for the heat and also smoked paprika which gives a lovely warmth and smokey flavour to the peppers.

Garlic adds more flavour and some chopped parsley too.

The other spices here are peppercorns, coriander and fennel. All brought together they add depth and interest to your roasted peppers in oil taking them from a basic ingredient to add to other dishes to a real showstopper in their own right.

Olive oil and vinegar.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

jar of roasted peppers with some on fork at side of jar

Method

First, you want to gently heat the olive oil along with the garlic and smoked paprika and then allow this to cool and strain out the garlic.

Then make the fabulous spice mix for your roasted peppers. This is simply a matter of dry roasting the spices in a pan for a minute then adding the strained oil and heating for five minutes then allow to cool. This really gets the flavour of the spices into that olive oil.

Roast the peppers in a hot oven and remove the skins when done.

Heat the chopped chilli with vinegar and water and add those roasted peppers and simply cook for five minutes.

Drain off the liquid and pack the roasted peppers and chilli into a sterilised jar and pour over your spice-infused olive oil and the chopped parsley.

close up of pepers on fork

How much does this recipe make?

I got a single 350ml jar of roasted peppers in oil from this recipe. You can easily double up the recipe to suit yourself.

How long do these roasted peppers keep?

Your paprika roast peppers in olive oil will keep in a cool cupboard for up to six months. Once opened store the peppers in the fridge and use within a month.

The olive oil may solidify in the fridge so simply either take the jar out and let it come up to room temperature before using your paprika peppers or scoop out however much you want with jar still chilled and leave the peppers on a saucer to come to room temperature.

roasted peppers on ricotta toasts

Serving suggestions

You can use these paprika roasted peppers in lots of ways. From serving them as part of a simple antipasti platter to adding to salads.

These roasted peppers are perfect chopped and added to stews and soups just before serving for some extra heat and flavour.

Or serve them as I have here on top of toasted bread with ricotta cheese and some salad leaves. I even have a simple recipe here for making homemade ricotta cheese.

larder links

Looking for more ideas for veggies preserved in oil? Then check these out before you go;

Hot crispy chilli peppers in oil (+Video!)

Roasted Mediterranean vegetables in olive oil

Confit tomatoes in olive oil

Roasted peppers in olive oil

Garlic confit – preserved garlic in oil

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
spiced paprika peppers in jar with fork on top

Spiced Paprika Roasted Peppers In Olive Oil

Karon Grieve
These hot and spicy roasted peppers are perfect for antipasti, for adding to soups and stews and salads and for serving in everything from bruschetta to sandwiches
5 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course preserves
Cuisine Mediterranean
Servings 1 350ml jar
Calories 1015 kcal

Ingredients
 

  • 3 peppers red, yellow and orange
  • 100 ml olive oil
  • 1 clove garlic
  • 1 tsp smoked paprika
  • 1/2 tsp fennel seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp coriander seeds
  • 1 chilli
  • 100 ml water
  • 100 ml vinegar
  • 1 tbsp parsley chopped
Metric – US Customary

Instructions
 

  • Preheat oven to 200C
  • Roast the peppers with a drizzle of olive oil for 30 minutes or until skins charred and cooked through. Allow to cool either in plastic bag or covered in foil then peel off skins
  • Heat the olive oil with garlic and smoked paprika for 5 minutes then cool and strain out solids
  • toast the spices in a dry pan for approximately 1 minute then add the strained oil and heat for 5 minutes
  • Mix vinegar with water in a small pan and add the chopped chilli plus the roasted peppers and simmer for 5 minutes then strain off the liquid
  • pack the drained peppers and chilli into sterilised jar and pour over the spiced olive oil and close the jar

Notes

The calories shown are for the entire jar of roasted peppers as I have no idea how much you will be using.
This will keep in a cool cupboard for up to 6 months. Once opened store in the fridge and use up within a month.

Nutrition

Calories: 1015kcalCarbohydrates: 25gProtein: 5gFat: 102gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 73gSodium: 30mgPotassium: 911mgFiber: 9gSugar: 11gVitamin A: 3085IUVitamin C: 358mgCalcium: 96mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Preserved In Oil Salt and alcohol, Summer

« Coconut And Mango Mojito Cake
Easy Sicilian Caponata Recipe (Caponata alla Siciliana) »

Comments

  1. Evelyn Herman says

    August 28, 2021 at 11:54 pm

    5 stars
    This recipe is just perfect. I made it, ate it all and then made it again. I was never much of a pepper person but this recipe has changed my mind. My favorite way to eat them, so far, is toasted sourdough bread with whipped goat cheese and as many of these peppers as I can pile on top. Thanks Karon @LarderLove!

    Reply
    • Karon Grieve says

      August 30, 2021 at 9:12 am

      Hi Evelyn
      So glad you like this recipe so much and that it has brought you closer to liking peppers a wee bit more.
      K

      Reply
5 from 2 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 3

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.