I am a bigggg biggg fan of roasted bell peppers. You will always find a jar of them stashed in my refrigerator.
So once I roast all the peppers I munch on a few strips & the remaining I bottle up to use later.
Addition of roasted peppers in a dish I believe increases the oomph factor of that dish.
Also not to forget it’s a healthy recipe too 😉
I use it as a topping on eggs or pasta or sandwiches or pizzas or canapés.....the list is endless
And once the peppers are over.....you can use the oil as a dip for breads or use it to mix in salads.
I always make a big batch & preserve them for future use..... because when you’re a busy mommy it’s all about being efficient and quick in the kitchen right (All the mommies in the house, do you agree 😃)
And did I forget to mention my son too is a big fan of these beauties just like me 😉.
So a jar of roasted peppers is easy to make, yummy to taste & kid friendly too....win win win in my books.
AuthorsophieskitchenloveCategoryBreakfast, Budget friendly, Gluten Free, Healthy Recipes, Kid-Friendly, Mains, Snacks, Vegan, VegetarianDifficultyBeginnerA versatile delight to brighten up any dish or eat as is.
Wash & dry the bell peppers.I used assorted coloured ones.
But you could use just one coloured bell pepper too.
Once thoroughly dried , put the pepper on the flame & let it get completely charred.
Keep turning the bell pepper to roast it evenly.
Keep them all in a bowl.
And cover the bowl with thali or plate to trap in all the steam.
Keep the bowl covered for 15-30 minutes.
This step will help you in removing the charred skin easily.
Now one at a time remove the charred skin & the seeds with your hand & keep the cleaned bell pepper aside.
To remove the small bits & pieces of the charred skin just use a clean kitchen tissue & gently wipe it off or dip your fingers in water & remove the charred skin.
Note:- Fo not wash the bell peppers under running water because this will decrease the flavour of the roasted bell peppers.
Once all cleaned slice them all with a knife
Or tear them using your hands.
To store these beauties, mix in all the other ingredients.
(If you don’t wish to use balsamic vinegar or plain vinegar that’s ok too, but removing the vinegar from the recipe will decrease the shelf life of the peppers)
And store it in a clean dried airtight glass jar.
This will last you for a good 3-4 weeks in the refrigerator.
Note:- Before you want to use this deliciousness just remove the jar from the refrigerator and keep it out for about 10-15 minutes because extra virgin olive oil becomes solid in the refrigerator.)
Do comment below or email me at sophieskitchenlove@gmail.com, I love reading your valuable feedback.
And once you’ve tried out the recipe let me know how it turned out & do share a picture on Instagram with the hashtag #sophieskitchenlove. I would love to see your beautiful creation.
Ingredients
Directions
Wash & dry the bell peppers.I used assorted coloured ones.
But you could use just one coloured bell pepper too.
Once thoroughly dried , put the pepper on the flame & let it get completely charred.
Keep turning the bell pepper to roast it evenly.
Keep them all in a bowl.
And cover the bowl with thali or plate to trap in all the steam.
Keep the bowl covered for 15-30 minutes.
This step will help you in removing the charred skin easily.
Now one at a time remove the charred skin & the seeds with your hand & keep the cleaned bell pepper aside.
To remove the small bits & pieces of the charred skin just use a clean kitchen tissue & gently wipe it off or dip your fingers in water & remove the charred skin.
Note:- Fo not wash the bell peppers under running water because this will decrease the flavour of the roasted bell peppers.
Once all cleaned slice them all with a knife
Or tear them using your hands.
To store these beauties, mix in all the other ingredients.
(If you don’t wish to use balsamic vinegar or plain vinegar that’s ok too, but removing the vinegar from the recipe will decrease the shelf life of the peppers)
And store it in a clean dried airtight glass jar.
This will last you for a good 3-4 weeks in the refrigerator.
Note:- Before you want to use this deliciousness just remove the jar from the refrigerator and keep it out for about 10-15 minutes because extra virgin olive oil becomes solid in the refrigerator.)
