Delicious Homemade Roasted Red Peppers Preserved in Jars!

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Delicious Homemade Roasted Red Peppers Preserved in Jars!

Roasted peppers! Super easy to make and can be preserved for up to a year! They are delicious in sandwiches, salads, pastas, blended into a puree. They can be added to a pesto, soups, on pizza, frittatas, crostini and so much more.... They're sweet and have a silky texture with a smoked flavour. Our recipe is extremely simple. After watching our video, you may have noticed that we did not add any salt or parsley. Depending on ho we need to use them for our recipes, it is then that we add our fresh ingredients like fresh basil or parsley, onions, cappers, olives, salt and pepper.

INGREDIENTS:

14 Large bell peppers (red, orange, yellow)

12 garlic cloves

a drizzle of olive oil for adding over the peppers during oven roasting

vegetable oil or any neutral oil for jarring them up.

6 small mason jars

DIRECTIONS:

1) Wash the jars with dish soap, and rinse. Place them in a big cooking pot. Fill the pot with water, (jars need to be completely submerged in the water). Bring the water to a boil and let the jars boil for several minutes. Remove from the burner and let the water cool before removing the jars by using a pair of tongs and placing them upside down on a dish rack until they are completely dry. For those of you who have a dishwasher, use it to wash your jars. NOTE: BEST TO PREPARE YOUR JARS AT LEAST THE DAY PRIOR.

2: Line your baking sheet with aluminium foil. DO NOT LINE WITH PARCHMENT PAPER AS IT CAN CATCH FIRE WHILE ON BROIL SETTING- READ YOUR PACKAGE LABELS... Adjust the oven rack on the highest level and preheat the oven on broil 550 FH 288 celsius.

3) Rinse and dry your peppers. Place them on your baking sheet. drizzle a bit of olive oil (or any neutral oil) over the peppers and rub it over the entire peppers. Place the baking sheet in the oven and broil then till the peppers are charred. Turning them as necessary. Broil at 550 FH (288 Celsius).

4) Place them in a large stainless steel bowl, (or a heat proof glass bowl). Cover with plastic wrap. Set aside for 1 hour. This will allow the peppers to soften and cool a bit before handling them.

5) Once cooled enough to handle, peel off the loose charred skin. If you can't remove the last bit of skin, it's ok. Remove the stems, membranes and seeds. Cut the peppers in large strips.

6) Pour a bit of vegetable oil at the bottom of the jars. Fill your jars with peppers. Add 2 garlic cloves per jar and pour more vegetable oil into the jars. The peppers need to be submerged in oil. Cover the jars with the lids and it's VERY IMPORTANT to seal the jars tightly. (you can also pressure seal them).

7) Store in "la cantina' or pantry. The jars of roasted peppers need to be stored in a dark cool place. Now wasn't that simple and easy!