Peppers Packed in Oil

 
8 oz. green pepper, destemmed, deseeded, and cut in half lengthwise
8 oz. orange pepper, destemmed, deseeded, and cut in half lengthwise
8 oz. red pepper, destemmed, deseeded, and cut in half lengthwise
8 oz. yellow pepper, destemmed, deseeded, and cut in half lengthwise
coarse salt
12 whole black peppercorns
8 garlic cloves, peeled
4 sprigs fresh basil
4 sprigs fresh marjoram or oregano
olive oil
 

Begin by cutting the peppers into 1-inch strips and pat dry the strips with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight. Using a towel, wipe the salt from the peppers, and set aside. Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface. In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars. Keep in a cool place or in the refrigerator for several months. Serve a part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.

Yield: Four 8 oz. jars

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett