Marinated Roasted Red Peppers

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August 2, 2012 by hoosieroutwest

delicious finished peppers

If I could have an antipasto plate every day I would, however I would probably weight over 300 lbs if I did that. I don’t know if it’s having a bunch of bite size finger foods or the delicious combination of cured meat, pickled veggies and cheeses that makes me so happy.

Either way, I’ve been craving antipasto plates like crazy. I blame the fact that I’ve had a ton of jams in the house and have been combining them with cheeses. While extremely yummy (I highly recommend strawberries with sharp cheddar) it’s also been making me want the real deal.

peppers getting ready for the broiler

So I’m on a mission to make my own ingredients for an antipasto plate. Although realistically I won’t be making any cured meat any time soon. But I do have a recipe for homemade mozzarella that I may work up the nerve to try.

Marinated Roasted Red Peppers seemed to be the easiest, and tastiest, antipasto ingredient to make.

Some other ideas I have for these peppers:

Delicious addition to pasta dishes

Great sandwich condiment (I’m working on a sandwich recipe for these, stay tuned)

Roasted red pepper hummus

Puree and add to tomato soup for a little variety

all sliced and roasted, waiting for liquid

Marinated Roasted Red Peppers

adapted from Simply Recipes

Marinated Roasted Red Bell Peppers Printable

Makes about 4 pints

4 pounds firm, clean red bell peppers

1 cup lemon juice (bottled)

2 cups white vinegar (5%)

1 cup olive oil + additional for roasting peppers

4 cloves garlic

1 ½ teaspoons salt

Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put lids in heatproof bowl.

Broiler Method: Position rack in oven so that the top surface of the bell peppers placed in the oven will be 4-5 inches from the broiler heat element. Rub the peppers with a little olive oil – this will help them blister faster.

Preheat the broiler on high, place peppers directly on the top oven rack with a pan below to catch drippings. Leave oven door slightly ajar – this will help keep the broiler element on high. As the surface of the peppers blister and blacken, turn them with tongs so they blacken on all sides.

ready to broil

When the peppers are well blistered and blackened, place them in a non-reactive bowl and cover. The steam from the peppers will help loosen the skin. Once the peppers have cooled enough to handle, gently peel off the blackened skins over a bowl to catch the liquid. Cut the peppers in half and remove and discard the seed pods, stems and all the seeds.

peppers pre-steaming

peppers post-steam

Heat the lemon juice, white vinegar, olive oil, salt and excess juice from the red peppers in a saucepan until boiling.

Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the lids.

Place one clove of garlic in each jar, then distribute the peppers evenly among the jars. Pour the hot vinegar mixture over the peppers to cover leaving ½ inch of headspace. Tap the jars to help loosen any bubbles before using a chopstick to dislodge any remaining bubbles. Check the headspace again and add more vinegar mixture if necessary.

Wipe the rims, apply the lids and rings and process in the boiling water bath for 15 minutes. Remove the jars to a folded towel and do not disturb for 12 hours.

After 1 hour, check that the lids have sealed by pressing down on the center of each lid. If it can be pushed down it hasn’t sealed and the jar should be refrigerated immediately. Label the sealed jars and store in a cool dark place.


Stovetop Method: If you have a gas range (I don’t so I’m not speaking from experience) you can place the peppers directly on the range so the flames lick the peppers. Turn the peppers as the skin starts to blacken until the whole surface of the pepper is charred.

When broiling your peppers you may have to move them around in the oven. My oven had hot spots and depending on the size of the pepper I had to move them around so they all blackened at an even rate.

Be sure to wipe the lips of the jars clean before adding the lids, if any oil is left on the lip the jar won’t seal properly.


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