Preserved Roasted Peppers Recipes

PRESERVED PEPPERS

Steps:

• Roast your peppers. Ideally this is over a smoky wood fire, on a grill. Second choice is a gas grill, third an open burner on a stove. Alternatively, arrange your peppers on a broiling pan and broil them. No matter what your heating method, you will need to turn your peppers from time to time as the skins char and blacken. When the peppers are mostly blackened, remove them to a paper grocery bag and roll up the bag to seal in the steam. You want to steam the peppers in their own juices. Let the bag sit for 20 to 40 minutes.
• After the peppers have cooled enough to handle, take them out one at a time and remove the skins, stems and seeds. Do not run the peppers under water, as this robs them of flavor. Once each pepper is cleaned - get as many seeds out as you can - drop it in a bowl. Do all the peppers before proceeding.
• Once all the peppers are cleaned and in the bowl, get a shallow bowl or small casserole pan and pour in some vinegar. I use red wine, cider or sherry vinegar for red peppers (sherry when I want them to be Spanish, cider for Portuguese, red wine for Italian or Greek) and white wine for green peppers. Dredge each pepper through the vinegar a few times to get it good and coated. Place it in another bowl. Do this for all the peppers.
• Sprinkle the bowl of peppers with kosher salt. Gently mix the peppers together like a salad. Sprinkle a little more salt and repeat. Sprinkle a little salt into the bowl with the pepper juice - the original bowl.
• Gather canning jars and pour a little vinegar into each one; enough to cover the bottom of the jar. Pack in the peppers, leaving 1 to 2 inches of space at the top. Use a butter knife or chopstick to run down the sides of the jars, releasing air bubbles. You will notice the level of liquid drop. Fill it with the salted pepper juice - but still leave room at the top of the jar.
• Once the air is out to the best of your ability and the vinegar-pepper juice it right at the top of the level of the peppers, pour in olive oil on top of everything to a depth of 1/4 inch. Screw the lids on the jars and you're done. No sealing needed. These peppers will last a year in the refrigerator, although they will soften over time.

PRESERVED ROASTED PEPPERS RECIPE

Steps:

• Preheat oven to 230°C / 450°F.
• Wash and dry peppers. Place on a baking sheet and sprinkle with coarse salt.
• Bake, turning regularly, until the skin is evenly browned.
• Remove peppers from oven and place in a sealed plastic bag. Let cool 15 to 20 minutes.
• Peel the peppers and carefully remove stems, seeds and membranes.
• Blot peppers with paper towels.
• Cut peppers into strips. Pack them into the glass jars and seal the jars.
• Place the sealed jars in a large heavy pot, cover with boiling water and leave to simmer 40 minutes over medium-low heat. Remove the pot from the stove and allow the jars to cool in the water.
• Keep the jars in a dark, dry place.