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.
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.
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 taking them from a basic ingredient to add to other dishes to a real showstopper in their own right.
Olive oil and vinegar.
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.
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.
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.
Looking for more ideas for veggies preserved in oil? Then check these out before you go;
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.
Spiced Paprika Roasted Peppers In Olive Oil
- 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
- 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