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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
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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!
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