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Recipe By Jaxters

Ref: 793
Heading: Jams & Pickles
Cuisine: Spanish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   8 Red sweet/bell peppers
   250 ml  Light olive oil
   2 tsp  Smoked paprika
   1 Garlic clove chopped
   2 tsp  Black peppercorn
   2 tsp  Fennel seed
   1/4 tsp  Salt fine


  Step 1
First job is to burn off outer skin off the peppers, this can be done either whole with tongs over a gas hob flame or cut peppers in 8ths top to bottom remove the stalk & seeds plus any white pith, lay flat & place under a very hot grill to blacken & blister or use a blow torch, when done allow to cool then rub off skin, then sprinkle over a little salt on both sides.
  Step 2
Place salted pepper slices into a clean sterilised jar & lid, stack slices with jar on its side, when almost full tip up right, leave a little room between slices.
  Step 3
In a saucepan add fennel seeds & peppercorns then toss & dry fry over a med heat until a little smoke comes off, then pour in oil & paprika stir/whisk in.
  Step 4
Have the jar/s ready to be filled with the oil placed on a tray, heat the oil to 140°C then turn off the heat add the garlic & stir in then straightaway pour hot oil into jars to the very top making sure there are no air bubbles left, then carefully place lid on using gloves or a tea towel.

Suggestion & Tips

To store, when cool keep in the fridge for up to a month.
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