I hope you’re having a relaxed and happy Labor Day. I’m almost giddy with excitement. I took…
Wait for it…
I took a nap.
Maybe that doesn’t sound like a big deal to you, but I have to tell you that between one thing and another, I didn’t nap (excluding illnesses) for almost fourteen years. If you’ve been around here for a while, and you’re the astute type, you may have noticed that is quite nearly the age of my eldest son. This is not a coincidence.
I was a napper before children, and my specialty was the power nap. Fifteen or twenty minutes on a couch with a comfortable blanket was all it took to pick me up when I started wilting.
When my eldest was almost a year old, we became pregnant for our second son. That little pink line on the pregnancy test spelled cuddles but also doom for my naps for many years.
One kid you can make to take a nap. Two kids?
Well, all I can say is good luck if you’re bent on getting your little ones to nap without medication. And I was.
The point is this… My baby is now six years old and will be turning seven this fall.
I’m bringing back the power nap. The now twenty to thirty minute power nap (I’m older and tired-er with five kids) is what’s getting me through canning season and the buckets and bushels and boxes of produce I’m putting up like a little old ant for the winter while my grasshopper kids get in their last day of summer vacation.
The nap gets a little assist from recipes like the one I’m sharing today that require almost no special equipment, no canning whatsoever, and so little effort that it almost makes itself. My farmers’ market compatriot and friend, Halle Reed, of Vandermark Farms in Scio, New York provided me with almost a bushel of various bell peppers that couldn’t make it to another market.
Almost as valuably, she also told me how she preserved the peppers (and that she already had more than plenty up for the winter.) She said to cut the good pieces away from the core and toss ’em on the grill. She went on to instruct me to stuff them into canning jars, heat olive oil and pour the olive oil over the peppers, then lid and refrigerate them.
And to think all this time all I did was sautee and freeze them. Thank you, Halle!
The beauty of this recipe is multi-faceted:
It takes very little hands on time to prepare this recipe and you don’ t need a canner to do it. (Yes, I have a canner, but it’s nice to let the thing rest for a few hours this time of year.)
You have roasted peppers in the refrigerator to use on a whim. Say hello to roasted red pepper, smoked bleu cheese and garlic stuffed kalamata pizzas, or roasted red pepper pasta, or grilled chicken and roasted bell pepper sandwiches. Hubba hubba.
Yes you have peppers, but look at the medium in which those peppers are swimming. See all that beautiful olive oil? That is a pantry staple in itself.
Brush the flavoured oil on pizza crusts, on bread for some pretty spectacular garlic bread, use it to sautee vegetables or drizzle a little over a salad. The possibilities are almost limitless.
I’m not going to give you exact quantities of peppers and olive oil, because honestly? It all depends.
I started with almost a bushel of multi-colour peppers. Some of them had parts that needed to be trimmed away, and my final yield was exactly one half-gallon jar, one quart jar, and one pint jar. It took about four cups of olive oil to submerge the roasted peppers. This will vary, though, so be prepared to have more or less.
There are loads of peppers still out there at markets, folks. Go on! Lay your hands on a big old box of them and get a jar of this in your refrigerator. You’ll be so glad you did!
Fire Roasted Red Peppers Preserved in Olive OilRate Recipe
- Red or multi-colour bell peppers
- 1-2 cloves of garlic peeled and thinly sliced
- pure olive oil not extra virgin
- Preheat your grill to medium high.
- Stand a bell pepper on its bottom on your cutting board. Use a sharp knife to cut slabs of pepper away from the seedy stem and core. Discard the cores and set the pepper pieces in a bowl. Repeat until you've prepared all of your peppers this way.
- Lay the pepper pieces, skin side down, on the heated grill. Grill until the skin is blistered and black, flip the pieces and cook for just 1 minute. Transfer the cooked pieces to a 9-inch x 13-inch rimmed baking dish. Cover gently with plastic wrap or foil and let them cool until they are easy to handle, about 20 minutes.
- Put a wide-mouthed canning funnel into a large jar, drop the slices of garlic into the jar and set it near your work station on the counter. Slough the blistered, blackened skin off of each pepper slice, then slide the slice into the jar via the funnel. Repeat until you've done all of the pepper slices. Don't cram the peppers in, they will compact themselves sufficiently and you want to leave room for the oil to circulate.
- Heat some olive oil in a heavy-bottomed saucepan over medium heat until it registers 200°F on an instant read thermometer. Ladle the olive oil into the canning funnel until the peppers are completely submerged. Use a long chopstick or skewer to slide down the sides of the jar to release air bubbles. Add more oil to keep the peppers covered if necessary. Add a new two-piece lid to the jar and let cool for about an hour before sticking into the refrigerator.
- These peppers will keep for 3 months as long as they are properly refrigerated. For longer storage, transfer the peppers and their oil to a zipper top bag and freeze for up to a year.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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I made this recipe as is and it is great!
After roasting and cooling I decided to cut the pieces smaller and leave the skin on. This way I was able to get more in the jar.
Thanks so much for taking the time to rate the recipe and let me know you love it, Ed!
Lynne in NY says
Why only PURE olive oil?
Hi Lynne- the pure light olive oil doesn’t congeal to solid like extra virgin olive oil does in the refrigerator. Since these must be stored in the refrigerator, I opt for an oil that remains liquid under refrigeration. 😉
Why does the oil solidify once refrigerated? Does this affect the peppers?
Hi Joyce- Extra virgin olive oil naturally solidifies in the refrigerator. This does not adversely effect the peppers. This can be mitigated by taking the portion you’d like to use out of the refrigerator and letting it sit -covered- at room temperature for 15 to 20 minutes before using it.
Thank you. I do use the pure olive oil not the virgin olive oil.
I threw mine on the smoker while the chicken smoked, then fire roasted them on the grill and preserved them in eco, garlic and added a serrano pepper! Yum, great recipe, thank you.
Wonderful, K.C.! I’m so glad you love them!
Robin Marquez says
I have roasted peppers many times but this is my first time to preserve them. Thank you so much for this post and the simple instructions not to mention the gorgeous photos.
Thanks so much, Robin! I so appreciate you taking the time to let me know you like it.
Mary Langrell says
I would love to have a recipe for longer preservation. Looking for a recipe on how to can roasted peppers for longer shelf life.
ads are a unenjoyable distraction
I’m sorry they bother you, Natalie, but they offset the cost of buying ingredients, camera equipment, and all the other costs of maintaining and hosting this website so that I can provide these recipes free of cost to you and anyone else who reads it. I hope you can keep that in mind while scrolling past them to the free content.
Dawn Liota says
Can you “can” these in jars? My mother in law used to do them in a similar way as you describe but she jarred them. All of the recipes that I see for jarring them contain vinegar &/or lemon juice.
I’m afraid this isn’t suitable for canning because of the lack of acidity!
Hello, I am excited to make this recipe. Question ? What will the results be if I use extra virgin olive oil instead of pure olive oil.
Hi David- The oil will congeal much harder in the refrigerator if you use extra virgin olive oil. 🙂 And I don’t like heating that much lovely extra virgin olive oil to that temperature… I find that it makes the oil less stable for storage and makes it likelier to turn rancid faster. 🙂
Michael Dilella says
mary lackey says
instead of placing in a refrigerator, can we freeze them directly in the jars?
Hi Mary- You betcha!
Mark Gilbert says
I have a similar recipe from my family that lived in North Africa. We road them and then sub dry until gummy in texture. Then put in a jar with bay leave, thyme, peppercorns, and a fresh garlic clove sliced. I have tried olive oil but the recipe I have recommends corn oil as it is flavorless compared to olive oil and allows you to taste the pepper much better in my opinion. I will also smoke/grill jimmy nardello peppers and add some dried lime
Thanks for these great tips, Mark! I love the idea of a neutral oil as a counterpoint to the peppers, but I also love that olive oil taste. 🙂
Sandra Kraft says
Thank you so much. We had a surplus of beautiful red peppers and roasted them – then what? Your recipe gave us a plethora of delectable red pepper strips. Hoping all is well as the only olive oil I had was Extra Virgin store brand. Fingers crossed. so simple. First stop – Pimento Cheese.
Stella Galea says
I made roasted peppers for Christmas,I had a lot over,which nobody touched,I kept them in the refrigerator cover in a bowl,in olive oil and garlic,are they still safe to eat> Still smells great!
If you used this recipe, I’d be confident that they’re still fine!
Doug Hammell says
thank you Doug?why can’t you use EVOO to pack roasted peppers? thank you Doug
Hi Doug- I think extra virgin olive oil is a little less stable for longer term storage than refined olive oil.
Len Balewzko says
Don’t u have to boil the ball or mason jars before all this?that’s what we did when I wad very young
Hi Len- If you’ve washed it in a dishwasher, you don’t need to do that. If you’re hand washing, you may want to!
Deborah Sargent says
This is amazing! Like you I always put excess peppers into the freezer, however who can pass up fire-roasted. I cant wait for pepper season this year , and to know I can even freeze this recipe is wonderful. Look out peppers, here I come.
maureen askew says
Thank you for your detailed explanation on how to do this dish, it is a dish i have tried to do years ago with limited success, but after purchasing some Capsicums on special I am going to give it a go your way.
Excellent, Maureen! Please let me know how they turn out for you!