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Misc: Roasted Peppers in Olive Oil

Source of Recipe

Chef Tell


Recipe Introduction

Both the peppers and the oil they are packed in can be used in the kitchen so this is a gift that gives twice! You can pack the different peppers in separate jars, or mix them for a colorful and festive holiday treat.

List of Ingredients

3-4 each red, green, and yellow bell peppers (capsicum)
1 1/2 cup (approx) extra-virgin olive oil
3 sprigs fresh thyme or rosemary
Salt and freshly ground pepper to taste



Recipe

Place the peppers on a lightly greased baking sheet and place under a preheated broiler. Cook for about 10 minutes, turning the peppers frequently, until charred and blistered on all sides. Place the peppers in a paper bag and allow to rest for 5 minutes. Remove and discard the peel, seeds, and core. Slice the peppers into thin slices
and combine with the olive oil, fresh herbs, salt, and pepper -- divide into three bowls if you are planning to bottle the different colors separately. Spoon into 3 sterilized pint jars or bottles and fill with additional olive oil if necessary. Seal tightly with sterilized lids or stoppers and store in the refrigerator.

NOTE: Should be used within 2 weeks.

YIELD: 3 Pints