Marinated peppers in oil recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roast peppers

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

2 people made this

IngredientsServes: 4

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

MethodPrep: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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