Condiments
Marinated roasted peppers
Preparation
45 min
Cooking time
35 min
Portions
16
Yields about 2 jars of 500 ml or 4 jars of 250 ml. The marinated peppers will keep for up to 1 year in the fridge, but they will soften over time. Once opened, the peppers should be consumed within 7 to 10 days.
Ingredients
Preparation
- With the rack in the top position, preheat the oven to the broil setting.
- Line a cooking sheet with aluminum foil and place the whole peppers on it. Roast in the oven, turning occasionally, until they are mostly charred (about 5-10 minutes per side).
- Transfer the charred peppers to a bowl and cover with plastic wrap to create steam. This will make it easier to peel the peppers later. Let sit for about 20 to 30 minutes.
- Prepare your workstation with 4 more bowls for the next part of the process: a medium-sized bowl topped with a sieve or strainer to collect the pepper juice, a large one for the cut pepper strips, a shallow bowl or casserole for soaking, and a large bowl for the marinated peppers.
- Once the peppers are cool enough to be handled, remove the skins and seeds over the medium bowl, allowing the juice to pass through the sieve.
- Press any remaining juice out of the pepper skins and seeds. Season the pepper juice with some salt and discard the skin and seeds. Set aside.
- Cut the peppers into large strips, place in the large bowl and season with some salt. Gently rub more salt into the peppers, then add a little more and rub again.
- Pour some vinegar into the shallow bowl or casserole and dip each pepper slice into it a few times until nicely soaked. Place the marinated peppers in the last bowl.
- Gather your canning jars. In each one, pour a bit of vinegar to cover the bottom. Pack in the prepared peppers, parsley, and garlic. Make sure to leave 1 to 2 inches of space at the top.
- Using a fork or chopstick, run down the sides of the jars to release any air bubbles. The level of liquid will drop a little—pour in the reserved salted pepper juice, still leaving 1 to 2 inches at the top of the jar.
- Pour in the olive oil (equally divided into each jar) until it reaches ¼ inch from the top of the jar. Screw on the lids and refrigerate.
