Roasted Peppers in Oil with Garlic

1. 1 Bell peppers≈ $6.00 par kg 450 g
2. 2 Garlic≈ $10.00 par kg 8 g
3. 3 Parsleypaquet 50 g ≈ $1.50 8 g
4. 4 Olive oilpaquet 500 ml ≈ $9.00 80 ml
5. 5 Vinegar 9% 25 ml
6. 6 Salt 5 g
7. 7 Sugar 5 g
8. 8 Ground black pepper au goût

Les éléments en gris sont le sel, les épices et tout ce qui pèse moins de 30 g par bocal : vous en avez généralement à la maison, donc ce n'est pas inclus dans le prix du bocal. Le sucre, le vinaigre et l'huile à partir de 30 g sont comptabilisés dans le prix.

Méthode

1. Wash the peppers, place them on a baking sheet, and roast at 220 °C for 25–30 minutes, turning once, until the skins are blackened in spots.

2. Transfer the hot peppers to a bag or covered bowl for 15 minutes, then peel off the skins, remove the stems and seeds, without rinsing. Cut the flesh into wide strips.

3. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes. Slice the garlic² and chop the parsley³.

4. Mix the oil, vinegar, salt, sugar, and black pepper.

5. Layer in the jar: peppers, garlic², parsley³, and a little dressing. Press down until the jar is full, then pour in the remaining dressing so the oil covers the peppers.

6. Close with a clean lid. Do not seal for pantry storage: garlic² in oil without acid is dangerous. Let steep in the refrigerator for 1 сутки.

7. Store only in the refrigerator for up to 3 weeks, keeping the peppers covered with a layer of oil.