Prep 20 mins
Cook 15 mins
Here is a recipe that can be used for many different uses. It's a great way to keep fresh bell peppers ready to use at a moment's notice. You can use different colors or just one color depending on what you have. Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread. Enjoy! Adapted from Vegan Chef.
- 8 ounces green peppers, destemmed, deseeded, cut in half lengthwise
- 8 ounces orange bell peppers, destemmed, deseeded, cut in half lengthwise
- 8 ounces red peppers, destemmed, deseeded, cut in half lengthwise
- 8 ounces yellow peppers, destemmed, deseeded, cut in half lengthwise
- coarse salt (or kosher salt)
- 12 whole black peppercorns
- 8 garlic cloves, peeled
- 4 sprigs fresh basil
- 4 sprigs fresh oregano (or marjoram)
- olive oil
- Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
- Using a towel, wipe the salt from the peppers, and set aside.
- Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
- In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
- Keep in a cool place or in the refrigerator for several months.
- Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.
What a delightful and great way to use up an abundance of bell peppers! I used minced garlic and dried herbs so that a salad would include them when drizzling it on. I enjoyed an antipasto salad using this oil, some peppers from the jar, and a drizzle of red wine vinegar for lunch today. Great recipe, thanks so much for sharing. This makes a great gift recipe also as I gave a jar to my neighbor.
Anyone considering any home canning recipe for foods packed in oil should be aware of the botulism risk. For information on avoiding that risk and still enjoying oil-packed foods made with home equipment, please see this helpful document. http://extension.oregonstate.edu/fch/sites/default/files/documents/sp_50-701_herbs_and_vegetables_in_oil_2011.pdf
I used all green peppers as that's what the garden yielded this year. A flavorful way to preserve peppers. Can't wait to try it on pizza and in sandwiches. Made for ZWT8 by a fellow Herbaceous Honey.