Directions: |
Directions:Wash, Dry and lightly oil your peppers.
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. 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.
After the peppers have cooled, remove their skins, stems and seeds. DO NOT run the peppers under water as they will lose their flavor. Once each pepper is cleaned and you have removed as many seeds as you can, put them in a bowl. Repeat this process with all of the peppers before proceeding. Once the peppers are clean and in the bowl fill a second bowl with some raw apple cider vinegar.
Dip each pepper individually into the vinegar and place it into a separate bowl. Repeat this process for all of the peppers. Once all of the peppers have been dipped in the vinegar, add salt to them and with your hands toss them like a salad.
Your original bowl should have juice that has accumulated from the peppers. Add some salt to that juice
Gather clean canning jars and add enough raw apple cider vinegar to cover the bottom. Pack with the peppers leaving 1/2 inch space at the top. 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. 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. Once the air is out to the best of your ability and olive oil to cover everything leaving 1/4″ headspace.
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. Once you open a jar, keep it in the fridge. It will last a year, although the peppers will soften over time. |
This recipe for Roasted Red Peppers Preserved in Extra Virgin Olive Oil is from