If you love intense flavours and are looking for an irresistibly spicy and aromatic appetizer, this recipe is for you.

Marinated peppers are perfect to accompany meats, breads and salads, adding a touch of flavour that elevates any dish.

This technique will allow you to enjoy peppers throughout the season, preserving their freshness and potency.

Follow this recipe and discover how to make them at home in an easy and delicious way!

Recipe for roasted peppers in preserves

With this recipe, you can enjoy roasted peppers in preserves that are full of flavour and ready to enhance any dish.

Try them and be amazed by their delicious taste!

Ingredients:

• 1 kg of red, green or yellow peppers
• 250 ml of apple cider vinegar
• 250 ml of water
• 2 tablespoons of sugar
• 1 tablespoon salt
• 4 cloves garlic, sliced
• 1 teaspoon peppercorns
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Extra virgin olive oil

Procedure:

1. Roasting the peppers: Preheat the oven to 200°C. Wash the peppers well and place them on a baking tray. Roast for 30-40 minutes, turning occasionally until the skin is toasted and bubbly.
2. Cool and peel: Remove the peppers from the oven and place them in a covered bowl or plastic bag for 10 minutes. This will help the skin come off easily. Then, peel and remove the seeds.
3. Prepare the marinade: In a saucepan, heat the vinegar, water, sugar and salt over medium heat until the sugar is completely dissolved. Add the garlic, peppercorns, bay leaves, oregano and thyme. Let it boil for 2 minutes and remove from the heat.
4. Canning the peppers: Cut the peppers into strips and place them in previously sterilized glass jars. Pour the hot marinade over the peppers, making sure to cover them completely. Add a drizzle of olive oil to each jar to improve preservation.
5. Seal and store: Seal the jars tightly and allow them to cool to room temperature. Then, store them in the refrigerator or pasteurize them by placing them in a pot of boiling water for 20 minutes.
6. Let it rest: For best flavor, let the peppers rest in the marinade for at least 48 hours before consuming.

Tips and advice

• Use fresh, firm peppers: The quality of the peppers will influence the final result, so choose the freshest and unbruised ones.
• Vary the spices: You can customize the marinade by adding cloves, rosemary or even chili for a spicier touch.
• Proper storage: If the jars have been pasteurized, they can last up to 6 months in a cool, dark place. Once opened, store them in the refrigerator and consume within a month.
• Ideal for accompaniments: These peppers go great in sandwiches, salads, pizzas or even as a garnish for roasted meats.