Preserved peppers

For the Dutch, peppers doesn’t mean peper. A pepper is a paprika. So, today i’m gonna preserve peppers. Last Saturday i bought four red and four yellow peppers at the market. I also bought a 1 liter pot at the Xenos. It is delicious, no doubt it won’t be a week til they are finished… well maybe two weeks. They are good on their own, with a bit of toasted bread, with mozzarella, with sausages, with tomatoes and pasta. Simply lovely.

I have made these before. Well, not in a pot, but for dinners multiple times. I thought about making them for this website when i saw the Dutch cooking show Koken met van boven (Cooking with from above) last friday. The show is online, but i’m not sure for how long.

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Nine peppers on the baking tray. Eight i bought last Saturday, one i already had.

Ingredients

  • 9 peppers, red, yellow or green
  • garlic, 3 cloves
  • a hot pepper
  • olive oil
  • optional fresh herbs, like basil
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At the first turn

Preparation

  1. heat your oven to 200ยบ Celsius on a grill setting
  2. put your peppers on a baking sheet high up in the oven
  3. turn them every 15 minutes til they are black all over, count on 4 turns all together
  4. in the meantime, put the pot you want to put the, in a large pot on the stove completely covered with water – cook for around 15 minutes – afterwards put the pot on a clean dishcloth and let it dry
  5. when the peppers are black all around, put them in a plastic bag and turn it tight, leaving them in there for around 20 minutes – this will make them a lot easier to peal
  6. cut the garlic in thin slices
  7. cut the hot pepper in this slices, leave in the seeds
  8. skin the peppers, take out the center piece and tear them in big pieces, make sure the inner fluids are drained
  9. start filling the pot by putting in a bit of olive oil first, then layer like three to four pieces of pepper, put garlic and pepper on them, a bit of freshly milled black pepper and a bit of salt, put on a bit more oil and repeat until you are out of pepper
  10. at the end, make sure all the peppers are covered with oil
  11. enjoy!
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All done and ready to get a bit cooler and loosen up those skins for around twenty minutes
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Busy filling the pot
Published on September 1, 2015 at 6:00 by

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