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peppers preserved in oil by larderlove

Perfect Peppers Preserved In Oil

Karon Grieve
These mixed peppers in oil are perfect with antipasti, with pasta or bruschetta and more
4.43 from 21 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course preserves
Cuisine Mediterranean
Servings 10 servings
Calories 181 kcal

Ingredients
 

  • 3 red bell peppers
  • 3 green bell peppers
  • 2 yellow bell peppers
  • 175 ml olive oil
  • 1 bulb of garlic
  • sprig of fresh thyme
  • 1 tsp chilli flakes
  • 1/2 tsp black pepper
  • 1/2 tsp flaked sea salt
Metric - US Customary

Instructions
 

  • Cut the peppers in half and bake in a moderate oven for 20 minutes until charred and blackened a bit.
  • Remove from oven and cover with plastic wrap until cool enough to handle.
  • Remove the skins, cut into long thin slices and discard all seeds etc.
  • Roast the garlic bulb (yes the whole bulb, but make it a small one) wrapped in foil for approximately 20-30 minutes until the garllic is squishy.
  • Press out the soft squishy garlic and discard the skins.
  • Mix the olive oil with the salt, pepper and chilli flakes.
  • In a sterile jar layer the coloured pepper strips with the garlic, a few of the thyme leaves and add some of the seasoned oil between each layer as you go.
  • Fill the jar with the peppers and garlic layers and top with the oil making sure everything is well covered.
  • Use a plastic skewer to release any air trapped in the jar.

Notes

This recipe makes 1 x 350ml jar of preserved peppers in oil.
These will keep in the fridge for up to a month.
Serve with antipasti, on sandwiches and in salads and in cooking too.

Nutrition

Calories: 181kcalCarbohydrates: 6gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 123mgPotassium: 192mgFiber: 2gSugar: 2gVitamin A: 1357IUVitamin C: 118mgCalcium: 9mgIron: 1mg
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!
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