Roasted Red Peppers preserved in Olive Oil

Today, I am sharing a recipe with you that is a staple in our kitchen. This recipe comes in handy late summer, when the bell peppers are pumping. It's simple, does not require any special canning equipment, and can preserve the harvest for months!

Okay, here we go...

• 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.

Can't wait to use these this winter! I hope my recipe was clear, and I hope you have a fun time trying this out yourself. Leave a comment below, we love hearing about your experience!

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