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Roasted Bell Peppers
A delicious blend of roasted bell peppers, garlic and herbs. Enjoy the recipe for using in your cooking, sandwiches and appetizers.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Ingredients
- 12 large peppers mixed colors
- 6 cloves of garlic
- 2 cups of olive oil
- 1 brown paper bag
- red or white vinegar
Instructions
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Preheat oven to 350. On a large baking dish place all peppers whole.
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Add 1 cup of water to the bottom of the sheet pan.
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Slow roast the peppers in the oven for 30-45 minutes or until tender.
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Remove from pan and place in a brown paper bag close the bag and let sit for 1 hour. This will loosen the skins.
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*Alternately you can follow the directions in the video if you have a gas stove & prefer doing it on the stove top.
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Finely chop all garlic.
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Remove skins from peppers and slice peppers into thin strips removing seeds and stem.
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Place peppers an garlic in a large bowl with olive oil.
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Get out your clean, sterilized 6 large mason jars.
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Add 2 tbsp. vinegar to each jar.
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Then add peppers to mason jars with olive oil covering peppers.
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Use a knife to get out any air bubbles.
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Leave 1/2 inch head space.
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Make sure your jar rims are clean prior to lidding.
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Keep stored in refrigerator covered and use up to 3 weeks.
Recipe Notes
Keep them covered in the refrigerator for up to three weeks.
To can peppers you must use vinegar and lemon to bring up acidity. See recipes at end of post for canning.
6 large mason jars *varies on size of peppers. Use & give extra jars as gifts.
Use proper canning safety techniques. http://ucfoodsafety.ucdavis.edu/files/26457.pdf
These peppers taste better the longer they sit.
More options for using roasted red peppers are topping breads, pizza or in recipe you'd love to try with them.
Adapted from Carla Bushy