Roasted Peppers Preserved with Garlic and Chilli

Roasted Peppers preserved with Garlic and Chilli
Now that we have had a couple of days of sunshine in a row it is tempting to start thinking about summer flavours. If you haven’t already had a barbecue then I’m sure you’ll find one will be on the horizon shortly. We’ll have to clean the rust off our garden furniture and brush up on our salad dressing skills to lead the charge into the warmer months of our temperamental British summertime.

Spending all day in the kitchen when the weather outside is so inviting requires dedication so it helps to have a few storecupboard ingredients on hand to speed up everyday cooking. I have my usual armoury of bacon salt always within reach but at the moment I am using these roasted peppers preserved with garlic and chilli to add an alternative background note to most things I am sending out of my kitchen.

peppers

Peppers

Grilled Peppers

I always find peppers from the supermarket more expensive than you expect, but I am so lucky that I live near Green Lanes with its abundance of Turkish grocers where magnificent shiny peppers are ten a penny. All that is required is a few lazy bank holiday hours grilling, peeling and canning these slippery little fellows and you will reap the benefit for weeks afterwards. I have been using them either as a main salad ingredient but also chopped up very fine and used as a base for a dressing with a dash of lemon and olive oil. You can whizz a couple up in the blender and streak gloriously though a dull houmous or use as a condiment, adding a shimmering tablespoon to pep up tomato sauces.

You can eat these straightaway but they will have a sharpness due to the vinegar. I rather like this effect as in small amounts it will happily balance out a salad. However, over a few weeks the vinegar will mellow slightly meaning that as you finish off one jar after another the flavour will evolve and so will your uses for this staple summer ingredient.

Roasted Peppers preserved with Garlic and Chilli  |  Stroud Green Larder

Roasted Peppers Preserved with Garlic and Chilli
Makes about 3 jars of 500g
Adapted from Liana Krissoff’s Canning For A New Generation

2 kg mixed yellow and red peppers, about 10
250ml lemon juice, about 6-7
500ml white wine vinegar
250ml extra virgin olive oil
2 cloves garlic, finely chopped
½ red chilli, sliced into rings
2 tsp sea salt
1 tsp dried oregano
½ tsp paprika

  1. Quarter the peppers lengthways and remove the seeds. Place on a grill under a high heat and grill in batches, skin side up, until the skin has completely blackened.
  2. Remove the peppers from the grill and immediately place in a plastic food bag or a bowl covered with cling film. After about 10 minutes the peppers will have cooled and the skin softened so the skin is easy to peel off. Peel off the skin, do not wash the peppers. Place the peppers in a large bowl and set aside.
  3. Pour the lemon juice, vinegar and olive oil into a large saucepan along with the rest of the ingredients. Bring until just under a boil, then remove from the heat.
  4. Prepare a hot waterbath by placing a trivet on the bottom of a large preserving pan. Fill the pan with water and bring to a heavy rolling boil. The water needs to be enough to cover the jars you are using by 1 inch. Once the water reaches 80°C it is ready. Place the preserving jars you are using in the waterbath for 5-10 minutes to sterilise. You can sterilise the lids by putting them in a smaller saucepan with some of the water siphoned off from the waterbath.
  5. Remove the jars from the waterbath with a jar lifter.
  6. Stuff the peppers into the hot jars and then top up with the hot lemon, vinegar and oil mixture leaving ½ inch headroom at the top. Make sure each jar has plenty of garlic and chilli. De-bubble the jars by jostling the contents with a chopstick. Screw the lids on, then unscrew by a smidge so there is room for the air to escape.
  7. Carefully place the jars in the waterbath, making sure the water still covers the jars by 1 inch. Place the lid on the bubbling waterbath and leave for 15 minutes.
  8. Remove the jars carefully from the waterbath and leave to cool overnight without disturbing.
  9. The next day check that the jars have sealed correctly by making sure the lids haven’t popped up, or if using jars with rubber seals make sure the rubber seal doesn’t slide around. If any of the jars haven’t sealed correctly then put in the fridge and eat within 3 days.
  10. If the jars have sealed then leave in a cool place for storage, then open and eat at your leisure.

Roasted Peppers Preserved With Garlic and Chilli  |  Stroud Green Larder

 

Comments

  1. Angie Hunt says:

    I have just made and eaten the cauliflower crust pizza it was great! I topped with cream cheese, peppers,onion chicken and chilli and garlic flakes topped with cheese. My husband said it was genius!! So thank you keep and keep the recipes coming xx

    • Georgina says:

      Thank you so much for your kind comments. That recipe is so versatile that just by changing the toppings it’s like having a completely different meal. I’m so pleased it worked out well for you and I think I may make it again this weekend too – I’ve got a bit of a pizza craving.

Leave a Comment

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.