We’ve had a glut of peppers from the roof terrace, and there are only so many ways you can eat them. I’ve done stuffed peppers, salsa, pepper salad and now I’ll be honest, I’m a little bored of eating them fresh.
By roasting peppers and storing them in olive oil, you have a shelf stable way of preserving them. These peppers can then be added to salads, pasta or even scrambled tofu to give a nice fresh lift. They are also great as an antipasto, along with olives and capers. And, once you’ve eaten the peppers you can use the oil for frying and roasting, as it’ll be gently infused with the taste of your peppers.
Freshly picked peppers, deseeded and cut in half
2 garlic cloves (for every 4 peppers)
Salt and pepper
- Place the peppers, garlic, and thyme onto a baking tray. Lightly sprinkle with olive oil, season with salt and pepper, and place in a 180°C oven for 20mins or until slightly charred.
- Take the peppers out and immediately place them in a bowl, inverting a plate on the top to keep in the heat.
- After 10mins or when they are cool enough to handle, you can remove the skins of the peppers and discard if you like. I only do this if the peppers are big enough because with small peppers you often throw away more than you manage to keep. Next, cut the peppers into strips and place into a clean, dry jar. You can place the garlic cloves in with the peppers too.
- Pour over enough olive oil to completely cover the peppers, put on the lid and shake to release any air bubbles. After this, you may need to top up the oil so all the peppers are covered.
These peppers will keep for up to a month in the fridge, but I’ve never had a jar last that long before – we normally eat them much quicker!
Let me know how you get on by either getting in touch on Twitter (@PlantEatRepeat) or by leaving a comment below.