Roasted Red Peppers preserved in Olive Oil

• Preheat oven to 400F (convection bake if you want some char)

• Fill two baking sheets with red peppers.

• Bake 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 the 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!

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