Preserved Roasted Marinated Peppers

How to make homemade Roasted Marinated Peppers. I had some bell peppers in my fridge that I hadn't got round to using. Not wanting to waste such lovely yummy peppers, I decided it was a good idea to preserve them.

According to what I've read they should keep for up to 2 weeks. I will use them this week though. The most important thing is that the jar you use MUST be cleaned properly - see how to sterilise jars here.

So, you see you will never need to waste a pepper again. Seal the jar and they should keep for a week or so. Don't put them in the fridge though, or the oil will solidify and look horrid!

Author: Jan Bennett

Roasted Peppers in Oil

It's really important your jar is sterilised or your peppers will not keep.

ingredients:

1 500ml Kilner jar - sterilised 

4 bell peppers

Extra virgin olive oil

3 garlic cloves - peeled and sliced

1 garlic clove - chopped finely

3 bay leaves 

a couple of sprigs of fresh thyme - leaves only

salt and freshly ground black pepper

instructions

Preheat your oven to 200c/400f/Gas 6

Keep the peppers whole and pierce them a couple of times. Rub the peppers all over with a little oil and a little bit of salt.

Put them on a baking tray for about 25 minutes, or until they start to blacken on the outside. Now remove them from the oven. I used a cooks blow torch on any parts of the peppers that hadn't gone black enough for my liking!

Now put them into a plastic bag for about 15 minutes, by which time they would have cooled enough to handle. Now, cut each pepper in half and remove the seeds and their stalks. 

The skins should now peel off easily. It really doesn't matter about a few bits of black skin being left on, I think they look better that way.

Slice the peppers however you fancy, I did each half of pepper into three slices.

Toss them in more oil, salt, pepper, thyme leaves and the chopped garlic.

Now spoon them into the Kilner jar adding a couple of slices of garlic and a bay leave now and then. Fill the jar to just below the rim with extra virgin olive oil.

Seal the jar and they should keep for a couple of weeks or so.  

NOTES:

Don't put them in the fridge though, or the oil will solidify and look horrid.

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