Preserved Peppers
User Reviews
4.7
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Prep Time
45 mins
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Cook Time
35 mins
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Total Time
1 hr 20 mins
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Servings
16 people
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Calories
37 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
Italian
Preserved Peppers
Description
Preserved Peppers begin with roasting red bell peppers until their skins are mostly blackened, traditionally over a smoky wood fire or alternatively using a grill or broiler. The charred peppers are then sealed in a paper bag to steam in their own juices, which loosens the skins for easy removal without rinsing, thus maintaining their flavor. The seeds and stems are removed, and the fleshy pepper pieces are submerged in vinegar such as red wine, cider, or sherry vinegar.
The soaking vinegar provides acidity that both flavors and preserves the peppers, allowing them to be stored in canning jars. This process results in peppers with a tender texture and a combination of smoky, tangy, and slightly sweet notes. These preserved peppers can be enjoyed as snacks, added to dishes, or used as key ingredients such as in a traditional Spanish wild game stew called chilindrón.
Making an adequate batch means selecting around eight red bell peppers, but amounts can vary based on pepper size. Leftover roasted peppers can be eaten immediately. The technique highlights gentle handling to retain flavor through steaming rather than washing after roasting, and extended vinegar soaking to fully preserve and infuse the peppers.
Ingredients
- 8 bell pepper red
- 2 tablespoons olive oil
- 1 cup vinegar (any kind)
- kosher salt
- canning jars
- A chopstick or butter knife
Instructions
- Roast your peppers. Ideally this is over a smoky wood fire, on a grill. Second choice is a gas grill, third an open burner on a stove. Alternatively, arrange your peppers on a broiling pan and broil them. No matter what your heating method, you will need to turn your peppers from time to time as the skins char and blacken. When the peppers are mostly blackened, remove them to a paper grocery bag and roll up the bag to seal in the steam. You want to steam the peppers in their own juices. Let the bag sit for 20 to 40 minutes.
- After the peppers have cooled enough to handle, take them out one at a time and remove the skins, stems and seeds. Do not run the peppers under water, as this robs them of flavor. Once each pepper is cleaned — get as many seeds out as you can — drop it in a bowl. Do all the peppers before proceeding.
- Once all the peppers are cleaned and in the bowl, get a shallow bowl or small casserole pan and pour in some vinegar. I use red wine, cider or sherry vinegar for red peppers (sherry when I want them to be Spanish, cider for Portuguese, red wine for Italian or Greek) and white wine for green peppers. Dredge each pepper through the vinegar a few times to get it good and coated. Place it in another bowl. Do this for all the peppers.
- Sprinkle the bowl of peppers with kosher salt. Gently mix the peppers together like a salad. Sprinkle a little more salt and repeat. Sprinkle a little salt into the bowl with the pepper juice — the original bowl.
- Gather canning jars and pour a little vinegar into each one; enough to cover the bottom of the jar. Pack in the peppers, leaving 1 to 2 inches of space at the top. Use a butter knife or chopstick to run down the sides of the jars, releasing air bubbles. You will notice the level of liquid drop. Fill it with the salted pepper juice — but still leave room at the top of the jar.
- Once the air is out to the best of your ability and the vinegar-pepper juice it right at the top of the level of the peppers, pour in olive oil on top of everything to a depth of 1/4 inch. Screw the lids on the jars and you’re done. No sealing needed. These peppers will last a year in the refrigerator, although they will soften over time.
Notes
- Adjust quantity of peppers based on size to adequately fill your jars; extras can be eaten fresh.
- Do not rinse peppers after roasting to preserve their smoky flavor.
- Use any type of vinegar you prefer for preserving; red wine, cider, or sherry vinegar are good options.
- These peppers are suitable for long-term storage and can be used in dishes such as Spanish chilindrón stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1863IU | 37% |
| Vitamin C | 76mg | 84% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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