Marinated peppers in oil

    10 hours 30 min

    After several experiments I have found the ultimate recipe for marinated pepper antipasti in oil, using my home made herb garlic salt.

    3 people made this

    Serves: 4 

    • 4 large peppers (red, yellow or orange)
    • 2 teaspoons herb garlic salt
    • 3 to 4 tablespoons extra virgin olive oil

    Prep:20min  ›  Cook:10min  ›  Extra time:10hr  ›  Ready in:10hr30min 

    1. Cut peppers in half, remove seeds and gently press them flat - the flatter the better so they brown evenly.
    2. Place peppers with the cut sides down on a baking tin and place it on the top rack of your oven. Turn on your oven grill and grill till peppers are blackened and blistery, rotate them a few times to ensure even browing.
    3. Remove from the oven and place peppers in a pan with a lid or a container and close immediately. The sweating helps to remove the skins.
    4. Remove skins and cut peppers into desired size or leave whole.
    5. Place peppers in a jar, add olive oil and herb salt and mix well to combine. Cover and let rest at moderate to cool room temperature (but not in the fridge) for at least 8 hours.
    6. If you do not eat the peppers the same day, store them in the fridge. In that case remove from the fridge at least 1 hour before serving to liquify the olive oil.

    Garlic herb salt

    Find the recipe for garlic herb salt here

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