Preserve your peppers in olive oil to keep them longer and use them in many dishes, from sauces, pastas, salads, and so much more. You'll have delicious peppers to use anytime you want them.
Time to get to preserving your chili peppers. If your garden is going crazy with chili peppers right now, you might find it difficult to consume them all. Keeping your peppers perpetually fresh is impossible. So!
You need to preserve them. There are numerous ways to preserve your chili peppers - See Preserving Chili Peppers - but one tasty and simple way is to preserve them in olive oil.
We have a general page here on How to Preserve Your Chili Peppers in Olive Oil, but I'm including a recipe below that brings in just a bit of seasoning and some wonderful, wonderful garlic.
Did I mention that garlic is wonderful? Yes it is. The roasted garlic helps to infuse the oil and adds not only flavor, but fragrance to the finished product.
This is an easy, no fuss recipe for preserving your peppers in oil and it will last you at least 1 week in the refrigerator.
If you want to keep them longer, you can easily freeze them in proper storage containers, like thick zip lock bags. I used 6 large bell peppers for this recipe - 2 orange, 2 red, and 2 yellow. I love the color combination. Just look at them! I want to eat them all right now.
Everything fit into a large quart sized jar, though of course your yields can vary depending on how much you are working with. This particular method works well with any chili pepper, though it does work better, in my opinion, with thicker walled peppers.
If you're using thinner walled peppers, just don't roast them as long, and you may not need to remove the skins.
I've used this preserving method this year on a large mixed batch of peppers - some Pimiento de Padrons, Honey Crisps, Bells, Marconis, Tangerine Dreams and some jalapeno peppers. So nice to have them around!
So, how can you serve your olive oil preserved chili peppers?
While the world is your oyster, I personally like to use them in pastas, chopped and swirled into sauces, or even chopped and used as a simple condiment for grilled foods.
Instead of ketchup for the Italian sausage, pull out the peppers. So many uses!
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Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Roasted Peppers in Garlic Olive Oil
- 6 bell peppers – use multiple colors! It looks awesome!
- 8 cloves garlic
- 6-8 ounces olive oil as needed
- 1 tablespoon salt and pepper mix
- Heat oven to 350 degrees.
- Slice peppers in half lengthwise. Remove the seeds from the peppers, if desired. Set them all onto baking sheets along with the garlic.
- Bake for 20-25 minutes, or until the pepper skins are nicely charred.
- Remove from heat and allow to cool. Peel the skins from the peppers.
- Squeeze the garlic from their skins and set aside.
- Layer the peppers into a large sterilized jar along with layers of olive oil, salt, pepper and garlic, until the sterilized jar is filled. I filled a large quart jar.
- Tap out the air, or use a fork around the edges. Cap and refrigerate.