Author Notes
I love roasted peppers. Many of my friends had only eaten the store-bought jar brands. When they try these they can't believe the difference! Now I'm asked to jar extra whenever I make a batch. My favorite are the orange colored peppers, I find they take on a "fruity" flavor when roasted. I'm also listing the marinade ingredients I use when jarring. —A Guy Who Cooks
Ingredients
- Peppers
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4
Red Bell Peppers
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4
Yellow Bell Peppers
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4
Orange Bell Peppers
- Marinade
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Olive oil
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Canola oil
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Garlic cloves, minced
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Basil
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Oregano
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Salt
Directions
- Peppers
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Preheat your grill until nice and hot, at least 450 degrees
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Rinse peppers under cold water, dry
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Cut stems off peppers
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Place peppers on grill and close lid
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Check on peppers after a few minutes and turn, repeating this step until peppers are done
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Cook until peppers are soft, look deflated and skin is blackened (see picture)
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Remove peppers from grill and allow to cool enough to handle
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Wet a clean kitchen cloth or washcloth and scrub the skin off of each pepper
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Remove the top stem portion and seeds then slice peppers to your desired size
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I like my peppers marinated so I've included ingredients below
- Marinade
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Combine olive oil with canola oil for a 50/50 mix (canola oil prevents olive oil from hardening in fridge)
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Add peppers, garlic, basil, oregano and salt, to taste
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Spoon into jars or plastic containers, seal and refrigerate
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These are not meant for long-term storage, only about 1-2 weeks in the fridge (if they're not devoured way before that)
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