Roasted Peppers Conserved In Oil Recipes

ROASTED PEPPERS IN OIL RECIPE

Steps:

• Gather the ingredients.
• To bake, preheat the oven to 400 F. Line a baking sheet with aluminum foil.
• If broiling, preheat the broiler and line a baking sheet with aluminum foil. Follow the same directions as for baking, checking often as the direct heat will char the peppers more quickly.
• If grilling, set the heat to medium-high and oil the grates. Place the peppers directly on greased grates and cook, rotating the peppers to char evenly. Grilling the peppers can take from 10 to 15 min. (Grilling the peppers can speed up the process so you need to watch the peppers at all times to avoid over-charring the skins and potentially tearing of the pepper meat due to the heat. This will cause the vegetables' liquid to gush out, and the grill's flame to catch a spark.)

SWEET PEPPERS CONSERVED IN OIL

Steps:

• Roast the peppers over a grill or burner, under the broiler, or in the oven. When they are charred, remove them from the heat and place them in a bowl. Cover the bowl tightly with plastic, or set a lid or plate on top and allow the peppers to cool. Skin and seed. Cut or pull the peppers apart into 3 or 4 wide pieces. Wipe dry with paper towels or a damp kitchen towel. Season with salt.
• Pour a little olive oil into the bottom of two clean, sterilized 1-cup jars or one 1-pint wide-mouth jar. Place the bay leaf and garlic in the jar, then a layer of pepper pieces. Drizzle olive oil over the peppers and repeat with another layer, drizzling each layer with oil until you have filled the jar. Stick a thyme sprig into the jar, cover the peppers completely with oil, and screw on the top. Leave at room temperature for a day, then refrigerate.

ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
• Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
• Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
• Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.

PEPPERS PACKED IN OIL

Steps:

• Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
• Using a towel, wipe the salt from the peppers, and set aside.
• Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
• In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
• Keep in a cool place or in the refrigerator for several months.
• Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.

ROASTED PEPPERS IN OLIVE OIL

Steps:

• Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. (If you do not have a gas stove preheat your oven to 400 degrees F. Coat the peppers with some olive oil and place them on a baking sheet. Cook the peppers until they are soft and have collapsed, about 1 hour. Set the peppers aside until they are cool enough to handle.)
• Peel, stem, and seed the peppers; cut them into wide strips. Place the warm pepper strips into a shallow serving dish. Top with the oregano, garlic, olive oil, and vinegar. Season them with salt and pepper and mix them gently to combine the flavors. Let them sit to cool and serve at room temperature.

ROASTED PEPPERS WITH CAPERS AND OLIVES WITH A BALSAMIC VINAIGRETTE

Steps:

• In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

ROASTED PEPPERS CONSERVED IN OIL

Steps:

• Roast the peppers until the skins are charred, using a grill, gas burner, broiler, or just in the oven.
• Once charred, place in a bowl and cover tightly using plastic wrap, a plate, or other cover.
• Allow to cool, then peel and remove seeds; cut or pull peppers apart in 3 or 4 inch wide pieces.
• Use paper towels to dry peppers and season with salt.
• Using clean, sterilized pint sized jar, pour a little olive oil into the bottom; place the bay leaf and garlic into the jar.
• Place a layer of peppers and drizzle with oil; repeat until you fill the jar.
• Stick the thyme down into the jar and top off with oil; screw on the cover and leave at room temperature for one day.
• Store in the refrigerator; as long as you do not contaminate the jar and keep it refrigerated, the peppers should last several months.