Name: Smoky paprika peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes enough to fill 3 x 500ml jars
Cuisine: Mediterranean
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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Smoky paprika peppers

Smoky paprika peppers

Jane Hornby

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Makes enough to fill 3 x 500ml jars

More effort

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.4 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 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.
step 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.
step 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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A star rating of 5 out of 5.4 ratings

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