On markets they have these big bags filled with lots of veggies, such as beautiful peppers. You can easily preserve them as canned roasted peppers.
Made by Véronique
Published at 2017-05-26, this recipe is for 8 persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Pre-heat the oven to 250 degrees celsius or 480 degrees fahrenheit. Rinse the peppers and pat them dry using a clean kitchen towel. Add the peppers on the oven grid in the pre-heated oven.
Bake them for about 15 minutes, or until they're blackened a bit. Turn the peppers a few times during baking so they're evenly blackened. Meanwhile fill the large bowl with water and bring to a boil.
Sterilise the preserving jars by cooking them in the boiling water for a few minutes. Use the meat tongs to remove them from the water and place them upside down on the clean kitchen towel.
Remove the peppers from the oven and let them cool off a bit, until you can easily hold them to remove the skin. Remove the skins, chop them into strips and add the peppers into a large bowl.
Peel and roughly chop the onions and garlic cloves. Divide the onions, handful of peppercorns, garlic and a teaspoon of salt in each preserving jar. Combine 1 part olive oil, 2 parts vinegar with 1 part sugar and 1 part water.
Repeat until you've created enough liquid to fill the jars. There's no need to measure this, it's all about the ratio. Divide the jars with the peppers and then fill each jar with the liquid.
Close the jars properly and keep them on a cool spot for up to a year.
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