A recipe from my sister-in-law that I have meant to make for a little while!
It was my first time, and I clearly undercalled the amount of peppers I would require. I initially did seven long and thin peppers, but this was not enough !!!
The quantity on the left here is eight large, round peppers. (not the thin long ones in the pictures below)
I did not use any salt or pepper on the first go and now i prefer with a little bit of salt and white pepper.
Ingredients:
- Some red peppers, the ones with thick meat.
- Garlic cloves as many as the peppers
- Olive oil for cooking and preserving
How to Make:
- Roast the peppers so that they get a bit of colour in the oven or air fryer (make sure they are roasted on all sides. This is important to help with the peeling later.
- Take it out of the oven and cover it with aluminium foil, let it rest for 10 minutes.
- Cut the peppers in half the long way.
- Peel the peppers and de-seed them, then place them on a plate, keeping the juices.
- Make long slices with the peppers.
- Slice the garlic cloves thinly. (A big one per pepper)
- Put in a pan with all the juices and the garlic for a couple of minutes (to tenderise and mix the flavours, do not cook the peppers)
- Put all the juices and peppers into a preserving jar and cover with olive oil.
- The pepper slices are soft but do not fall apart.
- Let everything cool down for a day and keep it in the fridge.
- The oil will solidify, so you will need to take out the preserves before eating them.
