• Recipes
  • Urban Homesteading
  • Organic Gardening
  • Faith and Family
  • Homeschool
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

My Humble Kitchen

food • faith • family

  • New? Start Here!
  • About
  • Recipes
    • Beverages
    • Breads
    • Breakfast
    • Salads
    • Egg Dishes
    • Meat and Fish
    • Pasta
    • Rice and Legumes
    • Soups and Stews
    • Vegetables
    • Sandwiches
    • Casserole Meals
    • Crockpot Recipes
    • Odd Bits Recipes
    • Spanish Food
    • Naturally Sweetened Sweets and Treats
    • Condiments
    • Homemade Jams and Preserves
    • Whole Grains
    • Ferments
  • Shopping Guide
  • eBooks
You are here: Home / Topics / Recipes / Roasted Red Peppers Preserved in Extra Virgin Olive Oil

Recipes

Roasted Red Peppers Preserved in Extra Virgin Olive Oil

roasted_red_peppers2
Red peppers are one of my favorite vegetables of the season. Unfortunately, my harvest this year was next to none so I purchased 2 large boxes of Italian red peppers at my farmers market.  This allowed me to make pimientos asados and preserve 6 pints of roasted red peppers in extra virgin olive oil.

This is by far my favorite preserve that can be used in many ways.  As an appetizer, addition to stews and soups or draped over meats.  Roasted Red Peppers are flavorsome and full bodied and when mixed with a vinaigrette, sharp undertones are mixed with the soothing and creamy texture of extra virgin olive oil.  All I can say is scrumptious.

Roasted Red Peppers Preserved in Extra Virgin Olive Oil
Recipe by Hunter Angler Gardener Cook

roasted_red_peppers

Ingredients

  • Red Peppers
  • Raw Apple Cider Vinegar
  • Kosher or Celtic Sea Salt

Method:

  1. Wash, Dry and lightly oil your peppers.
  2. Roast your peppers.  You can do this over an open burner on a stove, a grill or broiled in the oven.  Since I was working in large batches, I broiled mine making sure to turn them once one side was charred.
  3. When the peppers are blackened, put them in a paper bag and roll up the bag to seal in the steam for 20 – 40 minutes.
  4. After the peppers have cooled, remove their skins, stems and seeds.  DO NOT run the peppers under water as they will lose their flavor.
  5. Once each pepper is cleaned and you have removed as many seeds as you can, put them in a bowl.
  6. Repeat this process with all of the peppers before proceeding.
  7. Once the peppers are clean and in the bowl fill a second bowl with some raw apple cider vinegar.
  8. Dip each pepper individually into the vinegar  and place it into a separate bowl.  Repeat this process for all of the peppers.
  9.  Once all of the peppers have been dipped in the vinegar, add salt to them and with your hands toss them like a salad.
  10. Your original bowl should have juice that has accumulated from the peppers.  Add some salt to that juice
  11. Gather clean canning jars and add enough raw apple cider vinegar to cover the bottom.
  12. Pack with the peppers leaving 1/2 inch space at the top.
  13. Using a butter knife, run it down the sides of the jar to release any air bubbles.  You will notice the level of the liquid will drop.
  14. Add some of the salted pepper juice from the original bowl and again use your knife to run it down the sides of the jar to remove any more air bubbles.
  15. Once the air is out to the best of your ability and olive oil to cover everything leaving 1/4″ headspace.
  16. Screw the lids on the jars.  That’s it.  The recipe states that it does not need a hot water bath, however, I did process mine for 10 minutes just in case.
  17. Once you open a jar, keep it in the fridge.  It will last a year, although the peppers will soften over time.

A brilliant recipe.  Buen Provecho!


34 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« Puchero Andaluz
Simple Lives Thursday, 19th Edition »

Comments

  1. Amelia PS says

    November 17, 2010 at 12:23 pm

    wonderful. I love Hunter Angler Gardener Cook.

    Reply
  2. Mexico in my kitchen says

    November 17, 2010 at 4:12 pm

    I love pimientos in sandwiches and prefer to make them at home but lately they had been so expensive that I have had to pass at them. 🙁

    Saludos,

    Mely

    Reply
  3. Hunter Angler Gardener Cook says

    November 17, 2010 at 8:49 pm

    Glad you liked the recipe! I forgot to make these this year – time got away from me. But I have one last jar that is now 15 months old and it is still good. So we know they last at least that long…

    Reply
  4. Miranda Rommel says

    November 18, 2010 at 8:45 am

    Fascinating – you don't need to process?
    I think i should do this with a few of my hot peppers in jelly jars. Does it work with regular cider vinegar?

    Reply
  5. Paul Jennette says

    November 18, 2010 at 8:45 am

    Love roasted red peppers, and I love the fact you are preserving your own.I didn't know that you did not have to put them in a hot water bath. If you don't do they last as long?

    Reply
  6. Diana Bauman says

    November 18, 2010 at 4:25 pm

    Hi Miranda, yes. You can use just about any kind of vinegar.

    Paul, I was surprised as well that they don't need a water bath. From Hank's comment above, his last batch is 15 months old and still good. It really is a great recipe!

    Reply
  7. susan says

    November 19, 2010 at 12:35 am

    Roasted red peppers are the best and are useful in so many recipes.

    Reply
  8. David says

    November 19, 2010 at 12:43 am

    Thanks for the instructions. Never gonna waste red pepper any more

    Reply
  9. Sharon says

    November 23, 2010 at 10:27 am

    I love red peppers as well..I save them for the last always..

    Reply
  10. Ben says

    November 30, 2010 at 7:28 am

    Delicious. Could be used as dressing, marinade or a sauce.

    Reply
  11. Debbie says

    August 10, 2012 at 10:08 pm

    I’m excited to try this recipe. My first canning experience was tonight! I did fig preserves and they all came out beautiful.

    I’m excited to to the peppers next. I don’t think I have cider vinegar, but I do have balsamic. I think that could be a good substitute. What do you think Miranda?

    Reply
  12. Sal Vitale sr. says

    August 23, 2012 at 12:19 pm

    I want to preserve red roasted peppers. Should I use a blended oil or olive oil? Olive oil tends to gel once refrigerated>

    Reply
    • Diana Bauman says

      August 23, 2012 at 4:10 pm

      I use regular extra virgin olive oil. It will solidify; however, it will quickly liquify when left out on the counter for about 10 minutes.

      Reply
  13. Dan Sergeant says

    September 19, 2012 at 10:54 am

    My question is,can I use anaheim chili’s,instead of red peppers? Thank you.

    Reply
  14. sabol says

    October 15, 2012 at 9:38 am

    can cherry peppers or jalapeno peppers be processed the same way?

    Reply
    • Diana Bauman says

      October 15, 2012 at 10:42 am

      Yes, they can 😀

      Reply
  15. maria mize says

    August 29, 2013 at 8:33 am

    I love roasted peppers…..This so easy…Thanks!! Can wait to try!

    Reply
  16. Judy says

    September 10, 2013 at 9:44 am

    I am sooo thankful to you. I have searched for a way to preserve roasted peppers that works for the last two years……Thank you thank you thank you.

    Is there a ‘print’ button on your site? I hate wasting ink and paper when I just need a recipe. Thanks again. Judy

    Reply
  17. Nora says

    October 6, 2013 at 6:07 pm

    Thank you– question? The olive oil is also part of the ingredients — after I dip the red peppers in the vinegar and pack in the mason jar – I then add the olive oil– is this correct? Thank you again—

    Reply
    • Diana Bauman says

      October 7, 2013 at 7:46 am

      Yes, make sure to finish it by covering with olive oil. They need to remain submerged 😀 I’ll be making mine this week 😀

      Reply
  18. Judy Clark says

    January 7, 2015 at 10:37 am

    I enjoy learning ways of preserving food, so your recipe was one that I will surely try this summer. I also loved your testimony for the Lord

    Reply
  19. Rita says

    February 27, 2015 at 10:46 am

    Your recipes sound wonderful and I’m looking forward to trying them both!
    I’d like to know if your supposed to keep all of the unopened jars in the fridge or just after you open a jar that it needs to be refrigerator?

    Reply
    • Diana Bauman says

      March 3, 2015 at 6:25 am

      Rita, I place them in the refrigerator after I’ve opened a jar.

      Reply
  20. Liam Coyle says

    May 13, 2015 at 6:15 am

    A wee suggestion. If you have a charcoal BBC roast them on this – as we do in Portugal. The flavour is wonderfully enhanced!

    Reply
  21. Karina says

    October 9, 2015 at 4:08 pm

    I can’t wait to try it. Thank you very much.

    Reply
  22. julia says

    October 13, 2016 at 1:19 am

    Will the jars seal. I put hot lids on and they dont seam to be sealing

    Reply
    • Diana Bauman says

      October 27, 2016 at 7:22 am

      No, they will not seal.

      Reply
  23. Lita Watson says

    June 24, 2017 at 8:05 pm

    The pepper juice is the secret to really, really good roasted peppers so it’s pity to waste it! Can i use white vinegar for this recipe?

    Reply
    • Diana Bauman says

      October 11, 2017 at 9:39 pm

      Of course but you’ll get more beneficial bacteria by using raw apple cider.

      Reply
      • Elizabeth Denison says

        October 26, 2017 at 2:40 pm

        Won’t any beneficial bacteria be killed by the 10 minute water bath? Or do you no longer water bath yours for 10 minutes?

        Reply
        • Diana Bauman says

          November 9, 2017 at 7:36 am

          Nope, these are preserved by the brine so no waterbath is needed.

          Reply
  24. don says

    November 19, 2017 at 1:25 pm

    I tried this recipe and something went wrong – the peppers began fermenting and bubbling within 2 months. These were unopened jars. Has this happened to anyone else? Any suggestions about what might have happened and what I should do differently?

    Reply
    • Diana Bauman says

      November 22, 2017 at 5:05 pm

      Was everything submerged underneath the oil?

      Reply

Trackbacks

  1. Peter Piper Picked a Peck of Pickled Peppers | Fresh Food Feed says:
    September 5, 2012 at 4:58 am

    […] PEPPERS PRESERVED IN OIL […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

 

My family of 7

I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

Read More…

Real Food, Faith, and Family Straight to Your Inbox!

PLUS, receive my eBook a Month of Meals from My Humble Kitchen to Yours and a Real Food Menu Plan Printable FREE!

Living Foods

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Charlotte Mason Homeschool Planner

Winter Recipes

Honey Sweetened, Christmas Granola - Candy Canes and Chocolate Chips | myhumblekitchen.com

Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips

A Simple Beef and Barley Stew | myhumblekitchen.com

A Simple Beef and Barley Stew

Gluten-Free Almond Flour Fudge Brownies | myhumblekitchen.com

Almond Flour Fudge Brownies

A Vegetable Curry

Quick Bake Einkorn Biscuits | myhumblekitchen.com

Quick Bake Einkorn Biscuits

View More Winter Recipes

#probioticseveryday

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Naturally Pickled Leafy Greens and Stems with Onions

Homemade Yogurt | myhumblekitchen.com

Homemade Yogurt

A Simple Recipe for Homemade Natural Fermented Pickles

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

View More Gut Healthy Recipes

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in