Roasted Peppers in Jar

Quick, Classic and Delicious

Just a few simple additions

  • 1 large red bell pepper per jar
  • garlic
  • olive oil
  • salt, pepper, dried basil


  • Roast peppers in very hot over for 20-25 minutes, giving a quarter-turn every 5 minutes, till the peppers are charred, soft and collapsing
  • Once you’ve roasted your peppers, you will need to steam them. Place them in the pot and cover the lid. Let them cool.
  • Place peppers into sterilized jars with garlic,pinch of salt and basil.Top with teaspoon of olive (you can add thyme, chilies or whatever you like)
  • Close the lids, and pasteurizer for 30 min in 90°C oven
  • Store in the cold dry place, for up to a year.

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