Once again, we find ourselves hauling in baskets of sweet and hot peppers. Our favorite way to prepare them, aside from eating peppers fresh or in salads, is to roast them and preserve them in the refrigerator drenched in olive oil. We love using the roasted peppers in sandwiches, on pizza or in quiche, in sauce, or simply adding them to any dish that we think can benefit from the intense roasted flavor.
For storing I prefer not to can the peppers using the traditional pressure canning process. Instead, after roasting the peppers whole on the outdoor grill until the outer skins are blackened, I place them in a brown paper bag and close it tightly. This creates steam in the bag and makes peeling the skins off a much simpler task. After this, it’s easy to slice the peppers down the middle and scoop out the seeds.
At this point I put about two tablespoons of vinegar in the bottom of a quart jar and then fill it halfway with olive oil and add the peppers. This I store in the refrigerator and preserve them for up to a month. Of course, they hardly ever last that long in our house because we eat them all up!
I do the hot peppers this way as well but also dry most of our hot peppers for winter use or grinding to make a chili powder.
The varieties that we typically grow and the ones I find best lend themselves to roasting are Jimmy Nardello, Snapper, Semisweet Cubinellas, and King of the North. For hots, we love Joe’s Long Cayenne, Hot Portugal, Krimson Lee, and Red Rockets.
Once again, always follow specific directions and safety instructions for canning any of your produce.
I’d love to hear your ideas!