Update from the original post of October 2025
A recipe from my sister-in-law that I’ve been meaning to make for a while!
It was my first time, and I clearly undercalled how many peppers I would need. I initially used seven long, thin peppers, but that wasn’t enough!!!
My second batch was even better, with more peppers and salt and pepper added in the last step.
I used the air fryer for my second batch. About 20 minutes at 195 on Air Fryer mode. Turned once. I also added the whole garlic flower for an oven roast. This let me skip the whole pan-frying step. The final product was very nice again.
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.
