Marinated roasted red peppers

    1 hour 10 min

    It's so easy to roast and preserve your own red peppers for use in antipasti spreads, salads and a variety of dishes. You will never consider buying marinated peppers from the deli or in a jar ever again. Tastes fantastic on sandwiches, pizzas or however you may like to use it. Don't stress about the exact weight of the peppers - more or less works fine.

    26 people made this

    Serves: 6 

    • 1.2kg red peppers
    • 6-7 garlic cloves, peeled and thinly sliced
    • 250ml olive oil
    • 65ml red wine vinegar
    • salt and pepper to taste

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Preheat the grill on high.
    2. Remove pith and seeds from peppers. Cut into quarters and flatten (to cook evenly).
    3. Place the first batch of peppers on a baking tray under the grill (skin side up) and cook until the skin is blackened and starts to blister.
    4. Remove peppers and place into a plastic bag and twist to close (I just use fruit and veg plastic bags).
    5. Leave in the closed plastic bag for 5 minutes to steam (this makes the skin easier to remove).
    6. At this stage, I put another batch of peppers under the grill.
    7. Remove peppers from the bag - you may need to place it aside to allow it to cool sufficiently to handle, and then peel off blackened skin.
    8. Slice peppers in long strips. Place peppers into sterilised jars with garlic.
    9. Combine oil, red wine vinegar, salt and pepper in a container.
    10. Pour over peppers and seal. If it doesn't cover the peppers, just add more oil.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (1)


    this is better than store bought. I sterilized 2 jars but they will be eaten well before the sterilization would be needed .  -  21 May 2010  (Review from Allrecipes AU | NZ)