PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • Fresh red peppers
  • 250ml jars (cleaned, sterilized, and cooled)
  • Olive oil

PREPARATION:

  1. Preheat your oven to the broil setting.
  2. Line a roasting pan with aluminum foil and place the rack on top.
  3. Wash the red peppers and place them on the rack in the roasting pan. Roast the peppers in the oven until they are grilled and slightly charred.
  4. Once grilled, transfer the peppers to a bowl and cover it with plastic wrap. This will make it easier to peel the peppers later.
  5. Peel the grilled peppers, remove the seeds, and cut them into strips. Make sure to keep the seeds, skin, and juice in a separate bowl.
  6. Strain the contents of the bowl (excluding the bell pepper strips) through a colander to collect the juice for the peppers.
  7. Fill the sterilized 250ml jars with the pepper strips, filling them up to the neck.
  8. Pour 2-3 tablespoons of the collected juice into each 250ml Mason jar.
  9. Ensure that the pepper strips are well submerged in their juice by working with a fork to remove any air bubbles.
  10. Drizzle olive oil over the top.
  11. Clean the rim of the jars thoroughly to ensure it is not sticky.
  12. Seal the jars tightly with their lids.
  13. Place the sealed jars in a pot and add enough water to cover them by at least 1 inch.
  14. Bring the water in the pot to a boil over medium heat and continue boiling for 15 minutes.
  15. Allow the jars to cool in the water.
  16. Once cooled, remove the jars from the water and check if they are tightly sealed.
  17. The preserved peppers will keep for up to 1 year at room temperature.

Note: It is preferable to use 250ml jars because once opened, the peppers should be consumed within 2-3 days.