Roasted Peppers in Oil with Garlic

1. 1 Bell peppers≈ $6.00 za kg 450 g
2. 2 Garlic≈ $10.00 za kg 8 g
3. 3 Parsleyopakowanie 50 g ≈ $1.50 8 g
4. 4 Olive oilopakowanie 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 do smaku

Szare elementy to sól, przyprawy i składniki o wadze poniżej 30 g na słoik – zazwyczaj masz je w domu, więc nie są uwzględnione w cenie słoika. Cukier, ocet i olej od 30 g są uwzględnione w kosztorysie.

Sposób przygotowania

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.