Peppers in oil
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Red, green and yellow peppers roasted until charred, peeled and covered in olive oil with garlic, thyme and chili. Keep refrigerated.
Ingredients
- 3 red bell peppers
- 3 green bell peppers
- 2 yellow bell peppers
- 175 ml olive oil
- 1 bulb of garlic
- sprig of fresh thyme
- 1 tsp chilli flakes
- 1/2 tsp black pepper
- 1/2 tsp flaked sea salt
Equipment
- baking sheet
- mason jars
Directions
- Cut the peppers in half and bake in a moderate oven for 20 minutes, until charred and slightly blackened.
- Cover with plastic wrap until they are cool enough to handle.
- Peel off the skins and cut the peppers into long, thin slices, throwing away the seeds and trimmings.
- Wrap the whole small garlic bulb in foil and roast for about 20-30 minutes, until soft. Squeeze out the garlic and discard the skins.
- Stir the salt, black pepper, and chilli flakes into the olive oil.
- In a sterile jar, build layers of pepper strips, garlic, a few thyme leaves, and a little seasoned oil between each layer.
- Fill the jar and pour in enough oil to cover everything well. Use a plastic skewer to release trapped air.
Notes
Keeps in the fridge up to a month; serve with antipasti, on sandwiches, in salads, in cooking. Safety: vegetables and garlic in oil are a botulism risk (low-acid food, no oxygen). Always refrigerate, never store at room temperature, and follow tested guidance: extension services (NCHFP and others) advise using garlic- or vegetable-in-oil mixtures within about 4 days refrigerated, or freezing, unless the vegetables are acidified by a tested recipe. Not for canning or gifting as shelf-stable.
Nutrition
Serving: 116g | Calories: 171kcal | Carbohydrates: 6.8g | Protein: 1.2g | Fat: 16g | Saturated Fat: 2.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 122mg | Potassium: 210mg | Fiber: 1.7g | Sugar: 2.4g | Vitamin A: 1377IU | Vitamin C: 119mg | Calcium: 17mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 10 servings; chilli flakes counted as ground red pepper. Brands and portions vary, so use it only as an approximation.