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.

Ingredients

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

Preparation

1. heat your oven to 200º 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!