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Friday, August 21, 2009

I found a recipe...........

I have been looking for a recipe to make canned roasted red peppers that are not sour like pickled. This is one I will be trying. And seems the peppers should not be mushy.
Till next time, blessings from the McGuire homestead
clipped from
canning/ roasted marinated red pappers

This will make about 4 pint jars.
18 to 20 large red bell peppers
2 c. olive oil
1 1/2 c. white vinager
1 clove garlic for each jar plus 2 extra
1 T. pickling salt
1/2 t. red pepper flakes

2 basil leaves per jar

Add garlic clove to each jar.

Roast peppers on grill or broil untill black all around. Place peppers in paper bag or large covered stock pot and let rest at least 20 min. To clean the peppers cut top off, and slice in half. Lay flat on cutting board and run a dry washcloth and it will take the black skin right off. This is the most labor intensive part. Slice cleaned pappers into large bite sized sections and pack tightly into jars.

Heat oil, vinager, remaning garlic, salt and red pepper flakes. Simmer 5 min.
Carefully (hot oil...duh) fill each jar with oil mixture leaving 1/2 in headspace. Wipe jar rims clean to remove any traces of oil. Cap seal and process in hot water bath for 20 min. Let flavors marry for 14 days before using.
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gregabob said...

with all the bell peppers i'm getting this is something i should try! thanks for posting!

stella said...

HI Greg, thanks for visiting. I like roast red peppers on sandwiches. These seem to be a lot of work, and do have some vinegar in the mix but wont be really pickled.