Sweet Peppers Conserved In Oil Recipes

Steps:

• Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
• Using a towel, wipe the salt from the peppers, and set aside.
• Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
• In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
• Keep in a cool place or in the refrigerator for several months.
• Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.

Steps:

• Roast the peppers until the skins are charred, using a grill, gas burner, broiler, or just in the oven.
• Once charred, place in a bowl and cover tightly using plastic wrap, a plate, or other cover.
• Allow to cool, then peel and remove seeds; cut or pull peppers apart in 3 or 4 inch wide pieces.
• Use paper towels to dry peppers and season with salt.
• Using clean, sterilized pint sized jar, pour a little olive oil into the bottom; place the bay leaf and garlic into the jar.
• Place a layer of peppers and drizzle with oil; repeat until you fill the jar.
• Stick the thyme down into the jar and top off with oil; screw on the cover and leave at room temperature for one day.
• Store in the refrigerator; as long as you do not contaminate the jar and keep it refrigerated, the peppers should last several months.