Peppered

 

 

Just look at those beauties my local greengrocer had back home in Argentina!

And what to do with them? That time I decided to preserve them.
It wasn’t hard at all and they can be quite useful as a pizza topping or just for lomito sandwiches! (sorry no photos for those!). I didn’t follow any recipe, just played it by ear but I managed to find a similar recipe in an old magazine while I was clearing out. Instead or roasting the peppers in the oven, I did them on the hob.
Basically, you turn on the hob on your stove, grab the peppers with some pretty big tweezers (such as the ones you would use for the barbie I imagine) and bring them close to the flame until they are completely charred. That’s how they have to be. Turn the pepper around over the flame until it is black on all sides. (I do this when they are still whole, I remove the stalks and the seeds later). The other variation to the recipe below is that, as you can see from the photo, apart from olive oil (or regular oil should it come to that) I also added some whole peppercorns, some chopped garlic and a couple of bay leaves. It just brings more flavour to the peppers, I think.
 

 

 

 

 

 

 Roasted peppers in olive oil – recipe from The Independent Magazine

 

Makes a 500 ml Kilner jar

 

8 red peppers, quartered, stalks removed and seeded

250-300 ml extra virgin olive oil

2 tsp. salt

 

Lay the peppers on a baking tray with the skin side up and cook under a pre-heated hot grill for 10-15 minutes until the skins are black. You may have to do this in 2 or 3 batches, depending on the size of your grill. Remove from tray and transfer to a bowl, cover with clingfilm and leave for about 20-30 minutes to help the skin come off easily. Have ready one 500ml Kilner jar, or several small sterilized jars. Remove the skin from the peppers and transfer to the jars.

Warm the olive oil in a pan and stir in the salt. Spoon into the jar with the peppers, easing it into the peppers with the back of a spoon and seal the top. If you want to keep your peppers for a period of time, stand the jar in a pan of water, bring to the boil and simmer for 20 minutes to seal it, leave to cool and store in a cool place.

To sterilize jars, either put them through a cycle in your dishwasher, boil them for 5 minutes in a pan of water or place in an oven preheated to 150°C (300°F) Gas mark 2 for 10 minutes.

 

 

 

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One thought on “Peppered

  1. The shomaker’s son always goes barefoot « Traveling Wilbury's Weblog

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