Sweet Peppers Conserved In Oil Recipes
SWEET PEPPERS CONSERVED IN OIL
Roasted peppers always look beautiful in a jar of olive oil. Feel free to add other herbs, like oregano or basil, to the mix.
Provided by Martha Rose Shulman
Categories condiments, side dish
Time 15m
Yield About 2 cups marinated peppers
Number Of Ingredients 7
Steps:
- Roast the peppers over a grill or burner, under the broiler, or in the oven. When they are charred, remove them from the heat and place them in a bowl. Cover the bowl tightly with plastic, or set a lid or plate on top and allow the peppers to cool. Skin and seed. Cut or pull the peppers apart into 3 or 4 wide pieces. Wipe dry with paper towels or a damp kitchen towel. Season with salt.
- Pour a little olive oil into the bottom of two clean, sterilized 1-cup jars or one 1-pint wide-mouth jar. Place the bay leaf and garlic in the jar, then a layer of pepper pieces. Drizzle olive oil over the peppers and repeat with another layer, drizzling each layer with oil until you have filled the jar. Stick a thyme sprig into the jar, cover the peppers completely with oil, and screw on the top. Leave at room temperature for a day, then refrigerate.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 540 milligrams, Sugar 10 grams
PEPPERS PACKED IN OIL
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.
Provided by Sharon123
Categories Peppers
Time 35m
Yield 4 8 oz. jars
Number Of Ingredients 10
Steps:
- 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.
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