Roasted Red Peppers preserved in Olive Oil

Hey hey!

Kai and I just got in from a walk. We switched it up today and took a different route. The walk we went on today was through some of the neighbourhood. I have taken her on this route a couple times when heading to the post box, but she would pull like mad because there are so many new smells. Today, however, was different.

We have been switching up the position of her cinch leash while on walks. We now position it higher up on her neck, and right behind her ears. If she goes to lower her head & sniff, the leash tightens and she releases. We’ve had this leash for a while because all the dog training videos we had watched recommended using them. Kai’s neck wasn’t big enough until recently though to actually use it properly.

It has been working great on our walks around the property, so today I decided to take her on our neighbourhood route to see how it holds up in that situation. It was amazing!! We walked side-by-side the whole way & she didn’t pull. sniff or choke. So fun. She was so cute too b/c we walked to a spot we’d never been before and she was all nervous & adorable. She was so well behaved.

We then headed back and ended up at the beach. I had so many layers on (mornings have been chilly lately) but decided to strip down & jump in the lake with Kai. The water was crisp, it felt so good. Morning swims are dreamy, just starts the day off on such a good foot.

Now she is passed the f out, processing all the information from our walk.

And I am here at the computer, hair drying, wanting to share a fun little recipe I did this week!

Roasted Red Peppers preserve in Olive Oil

Okay so basically you can do this anywhere there is an oven. We were living in the RV last year at this time, so I didn’t end up making a batch. My excitement has been building over the season as I’ve watched the peppers grow & ripen.

• Fill two baking sheets with red peppers.

• Bake at 400F for 30-40 mins (check at 30mins) - you want them to be soft, but not mush

• Remove from oven & let cool completely

• Pull off skins, remove seeds, and place all the clean pepper flesh in a separate bowl

• Grab your jars - 2 baking sheets filled roughly 2 Quart mason jars (I had a little extra, this will be what I use first)

• BEFORE adding your peppers, add some olive oil to the bottom of the jar ~1cm . This helps keep air bubbles out

• Begin filling your jars with the peppers, making sure to push down as you go & remove air bubbles.

• Fill with olive oil, till all the peppers are submerged, leaving a 1” headspace

• Poke a chopstick around the jar, removing as many air bubbles as you can

• Top with any olive oil if necessary

• Wipe rim of jars & seal with your lids

• Put in fridge and enjoy all winter!

Notes:

• This is a slow infusion, so by the time you have used all the peppers, you will have a gorgeous orange oil to cook with!

• The oil may thicken as time goes on in the fridge - this is normal

• You can roast the peppers on a fire too, which will give this recipe a smokier flavour. Follow the rest of the recipe the same.

I am so excited to use these this winter!! I hope my recipe was clear & comprehensible, and I hope you have a fun time preserving the harvest!

You can use this same concept for herbs as well.

• Wash & dry your fresh herbs

• Place a small amount of olive oil in a mason jar

• Load in herbs, remove air bubbles

• Fill olive oil to a 1” headspace

• Wipe, seal & place in fridge

ba-da-bing ba-da-boom

If you have any questions, or if you’d like to share your experience preserving with olive oil, please leave a comment below.

And if you’re looking for other ways to preserve peppers, check out my post from last season on dehydrating peppers!

Love you guys,

Jess