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    Roasted Peppers Preserved in Extra Virgin Olive Oil

    Recipe

    • Serves 4
    • Cooking time: 45 minutes

    Ingredients

    • Red and green peppers – 4.
    • Rosemary – sprig
    • Shallots – half
    • Lemon juice – 50ml/1.7 fl oz
    • Extra virgin olive oil – 200ml/6.7 fl oz
    • Empty jars – 500ml/17 fl oz
    Red and green peppers – 4. Rosemary – sprig Shallots – half Lemon juice – 50ml/1.7 fl oz Extra virgin olive oil – 200ml/6.7 fl oz Empty jars – 500ml/17 fl oz

    Method

    Use a mix of green and red peppers if you wish but always at least half red, as they are much sweeter. These not only make a beautiful gift but are a great way of giving a renaissance to that bumper pack of peppers that has been sulking around the bottom of the fridge for the last week.

    Roast the peppers in the oven for 45 minutes at 180oC/GM4/360oC. Pull them out and whack them in a plastic bag to help steam off the skin. Once they’ve cooled down peel off the skin and slice off the flesh. Sterilise a 300ml jar in the oven for 10 minutes, and meanwhile finely chop the shallot. Put them in the bottom of the jar and pack in the pepper flesh with a sprig of rosemary. Pour in the lemon juice, then full with extra virgin olive oil. Close, try and dislodge any stray bubbles and then store in a cool dark place for 6 weeks. Consume within 4 months, and once open consume in a few days.

     

     

     

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