Peppers in oil

Course Side Dish

Cuisine American

Keyword antipasti, marinated vegetables, refrigerator preserves, roasted peppers

Prep Time 30

Cook Time 20

Total Time 50

Servings 10 servings

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

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

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.