Roasted Peppers Conserved in Oil
Ready In: 35 mins
Serves: 8
Yields: 2 cups
Ingredients
- 2 lbs red peppers (use firm ones, bell peppers are fine as are other colors)
- 1 bay leaf
- 10 black peppercorns
- 1 garlic clove, peeled
- 2 sprigs fresh thyme
- kosher salt
- extra virgin olive oil
Directions
- Roast the peppers until the skins are charred, using a grill, gas burner, broiler, or just in the oven.
- Once charred, place in a bowl and cover tightly using plastic wrap, a plate, or other cover.
- Allow to cool, then peel and remove seeds; cut or pull peppers apart in 3 or 4 inch wide pieces.
- Use paper towels to dry peppers and season with salt.
- Using clean, sterilized pint sized jar, pour a little olive oil into the bottom; place the bay leaf and garlic into the jar.
- Place a layer of peppers and drizzle with oil; repeat until you fill the jar.
- Stick the thyme down into the jar and top off with oil; screw on the cover and leave at room temperature for one day.
- Store in the refrigerator; as long as you do not contaminate the jar and keep it refrigerated, the peppers should last several months.
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