Prep 30 mins
Cook 1 hr
I made these a few years ago and they were a hit. Great on crackers with cheese or on sandwiches...anyway you want to eat them. You will need a wide-mouth jar to store them such as an old Mason jar. The jar size is determined by how many peppers you actually use. I don't measure anything when making these so I just gave measurements for the purpose of this recipe. You can adjust to your own liking.
- 8 sweet peppers (Roma or bell, any color)
- 1 whole bulb of garlic
- 9.85 ml olive oil
- 4.92 ml dried basil (or 4-5 leaves of fresh)
- 4.92 ml oregano (or 2 sprigs of fresh)
- 2.46 ml salt
- 14.79 ml pine nuts (optional)
- 118.29 ml olive oil
- Turn on the broiler in the oven. (For those of you in the UK, set the grill to highest setting) Put one shelf at the lowest level and the other shelf at the highest level.
- Cut off the top of the garlic bulb and discard. Put the bulb in a small ramekin, drizzle the 2 teaspoons olive oil over the top, and cover with foil. Place on the bottom shelf of the oven. Set the timer for 45 minutes.
- In the meantime, slice off the tops of the peppers, slice in half lengthwise and in half, lengthwise again, so that you have four long pieces of pepper. Lay flesh side down on a baking sheet.
- Place under the broiler/grill until the skins have turned bubbly and black, about 20-30 minutes. The blacker the skin is, the easier it will be to peel them.
- Remove the peppers to a brown paper bag(lunchbag type) or to a bowl covered with cling film, to steam for about 10 minutes.
- Check on the garlic. It should be soft enough for you to sqeeze the pulp out. If not, return to oven for another 5-10 minutes. Squeeze the pulp out into a medium bowl and set aside.
- Remove the peppers from the brown bag or bowl to a cutting board. Carefully peel the blackened skin from the peppers and discard.
- Put the peppers, basil, oregano and salt (and pine nuts, if using) into the bowl with the garlic. Using your fingers, gently mix together until well combined, adding more seasonings to suit your taste. Transfer mixture to jar.
- Pour olive oil over peppers until covered. Place lid on jar and leave to sit about 1-2 hours. Stir peppers and store in fridge for up to 3 weeks. If oil solidifies, remove from fridge 30 minutes prior to consuming.
This is wonderful recipe joining roasted peppers and roasted garlic and saving a lot of time.
I liked this version as many people cannot digest raw garlic and this is an elegant way to skip this problem.
I low garlic raw and cooked, I love roasted peppers and I love this recipe.
Thanks a lot for this breeze of summer in the winter months!
this was wonderful... have made many times in the past but have never roasted the garlic or added the pine nuts. it makes all the difference. it may keep for three weeks but most of it will be gone by tomorrow. eaten with french bread nd cream cheese it is a combination to die for. kids will take it to school in a sandwich with roast beef and spinach leaves. thank you Culinary Queen. 'Top' recipe.
oooh! Put these together tonight using 15 Anaheims I roasted last pm & skinned today - baked 2 garlic heads & toasted pignolas tonight & used good fruity olive oil I picked up last visit to Montreal - yum! Glass bowled tonight with dried oregano - will transfer to Mason jar tomorrow with additional fresh oregano - a little too snaky out back in the dark this time of year, no matter if the Perseid shower is raining down! Thank you Culinary queen!