![](http://ellenpronk.com/wp-content/uploads/2015/08/2015-08-31-16.40.05.jpg)
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.
![2015-08-31-14.08.20](http://ellenpronk.com/wp-content/uploads/2015/08/2015-08-31-14.08.20.jpg)
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
![2015-08-31-14.26.44](http://ellenpronk.com/wp-content/uploads/2015/08/2015-08-31-14.26.44.jpg)
At the first turn
Preparation
- heat your oven to 200ยบ Celsius on a grill setting
- put your peppers on a baking sheet high up in the oven
- turn them every 15 minutes til they are black all over, count on 4 turns all together
- 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
- 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
- cut the garlic in thin slices
- cut the hot pepper in this slices, leave in the seeds
- skin the peppers, take out the center piece and tear them in big pieces, make sure the inner fluids are drained
- 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
- at the end, make sure all the peppers are covered with oil
- enjoy!
![2015-08-31-15.00.54](http://ellenpronk.com/wp-content/uploads/2015/08/2015-08-31-15.00.54.jpg)
All done and ready to get a bit cooler and loosen up those skins for around twenty minutes
![2015-08-31-15.47.22](http://ellenpronk.com/wp-content/uploads/2015/08/2015-08-31-15.47.22.jpg)
Busy filling the pot