Smoky paprika peppers

Smoky paprika peppers

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Makes enough to fill 3 x 500ml jars

A great gift for a dinner party host, or just a tasty snack on their own

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 500ml mild olive oil
  • 2 tsp sweet smoked paprika
  • 1 garlic clove, thinly sliced
  • 1 tbsp black peppercorn
  • 1 tbsp fennel seed
  • 8 red peppers
  • 8 yellow peppers
  • sea salt flakes
  • 300ml white wine vinegar
  • small bunch flatleaf parsley, chopped (optional)

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Method

  1. Pour the oil into a medium saucepan. Add the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.
  2. Heat the grill to high. Cut the peppers in half (leave the stalks in place – they’ll easily pull out later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are blackened. Transfer the still-hot peppers to plastic food bags, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
  3. Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 mins, then drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few mins, then pour over the peppers and seal. Add the parsley before you serve the peppers (or add now if you’re planning to use them same day) as the parsley will discolour. Keep in the fridge for up to 1 week.

Recipe from Good Food magazine, August 2006

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Comments

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BC-S's picture
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I made these as I love this sort of 'picky' food and we currently live abroad where it is really hard to find any deli type place to buy such things. I didn't actually find it too fiddly as another comment may suggest and it doesn't really seem to matter if you do it in stages around other things. I left the peppers in the bag and the oil to completely cool for a few hours until I could come back to them.

They tasted fab! I did them the night before we ate them, and they seemed to develop really well over night. When I tried them having just put all of it in the pot and let them cool slightly, they did taste a lot of vinegar, however this had completely mellowed by the following day.

I didn't add the parsley as we don't have such a thing here, but it didn't seem to be missing anything. I also made a much smaller amount, so took it down to 6 peppers in total and adjusted the rest accordingly.

Very very tasty on toasted pitta bread! Will definitely make again!

karenbristow's picture

Haven't tried these yet but they were so ridiculously fidley and time consuming to do skin I won't be doing them again!

jools1990's picture

so long as the jars are throughly sterilised, by heating or cleaning, they should be fine although once opened they should be consumed within two months for preserves such as caramelised onion, i assume these follow suit?

naomibrook21's picture

Thoroughly clean the jars, then put them in the oven for 15 mins (ish), then poor the peppers into the jar while still hot. put the lid on and then they should keep for a few months. Hope that helps!

d41d0y's picture
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Very easy to make, and a colourful gift! I'm hoping these keep OK, as am planning to give as a gift.

nattz_x's picture

does anyone know how long these last for unopened? im wondering if i can make in advance for xmas presents. Thanks

gangajay's picture
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This is delicious. We make jars of this to use in salads and sandwiches.

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