Preserving roasted peppers or chilis in olive oil is a traditional method for preserving the pepper harvest. This method requires two ingredients and little effort and is beyond delicious. In addition to this recipe for preserving peppers in oil, I will also include a canning recipe for you to try.Â
A Farm Girl in the Making participates in multiple affiliate programs. AFGITM also participates in the Amazon Services LLC Associates Program, an affiliate advertising program linked to Amazon.com and other affiliated sites. This allows us to make a small amount of money on goods you purchase at no extra charge. Our affiliate links consist of tools we utilize in the kitchen and around the farm. Thank you in advance for supporting our family farm!
People have been preserving roasted peppers in oil for centuries, whereas canning is a relatively new process for preserving sweet or spicy peppers. Roasted peppers in oil are an ingredient in salads, pasta, and pizza. Plus, dipping warm homemade bread into the mixture is fabulous!
I’ve included some other methods for preserving the pepper harvest below. However, please remember that preserving roasted sweet or chili peppers in oil does not make this item shelf-stable.
Six methods for peppers
Here are six easy methods for preserving peppers, including the six methods mentioned next. Each technique is extremely easy to achieve and a great way to preserve the many peppers you’ll receive throughout the season.Â
- Dehydrating – Makes an excellent ingredient for any dish.
- Fermenting – This method is excellent for the gut and quite tasty. Recipes for fermenting peppers are endless.
- Freeze drying—Once preserved, Freezing foods allows 97% of the pepper’s nutrients to be retained. After the freeze-drying process, the peppers can be ground into a powder and used to flavor bread, soups, stews, casseroles, and much more.Â
- Canning Peppers –Â Cowboy candy, or sweet candied jalapenos, is a pickled jalapeno pepper or relish in a sweet brine. Not interested in pickling? Pressure canning peppers is another method for preserving this summertime harvest.
- Freezing—The most straightforward method for preserving peppers is to freeze them. However, once they have thawed, they will be soggy.Â
- Oil – As mentioned in this article.
How to store peppers long-term
Again, this preserving method is different from a canning recipe. It is a simple recipe involving peppers and extra virgin olive oil with the option of adding garlic cloves and herbs.
What makes this method for preserving roasted peppers and chilis safe? The answer is simple. Harmful bacteria grow with the encouragement of air. Once the air bubbles have been removed from the jars, the olive oil acts as a sealant, preventing additional air from contaminating the peppers.
Additionally, this is not a shelf-stable item. Preserving peppers in olive oil will require jars to be stored in the freezer for long-term storage. However, jars can be stored in the refrigerator for six months. Anything up to 6 months will cause the peppers to become incredibly soft and unappealing or even cause the pepper to become rancid.Â
Select the best peppers for the job
The joy in preserving pepper with this method is that any pepper can be used, and the type of pepper selected will determine how to utilize it. The method is the same whether you are growing spicy peppers, large bell peppers, or other sweet varieties.
Remember that if the harvest falls short, the farmers market is an excellent location to grab fresh peppers while supporting local farmers.Â
Sweet peppers
- Marconi
- Candy Cane
- Red, orange, or yellow bell peppers
- Large green pepper varietyÂ
- Sweet banana
Medium to Spicy peppers
- Serrano
- Poblano
- Jalapeno
- Thai chili
- Chimayo
- Hot banana
- Anaheim
- Charleston hot pepper
Preserving roasted peppers in oil
Without a shadow of a doubt, my favorite way to store sweet peppers for the year is in olive oil. The process for achieving this is quite simple.Â
Ingredients
- sweet peppers (Italian Marconi, Candy Cane, red, orange, or yellow bell peppers, or green bell peppers)
- or hot peppers (Serrano, Jalapeno, or hot bananas are great options)
- extra virgin olive oil or avocado oil
- a clove of garlic and herbs are optional
I am sure those who love measurements will be frustrated that I have not included any on the ingredient list. There are many reasons why I did not add measurements and quantity: pepper size, jar size you intend to use, and whether or not you choose to add any optional items.
However, I’ll give you a cheat that I use. I include 1 cup of olive oil for every three medium-sized peppers. Be prepared; this may still leave you with leftover oil or peppers.
Equipment
Unlike other food preservation methods, this one calls for a handful of everyday kitchen items.
- sterile half-pint canning jar or multiple jars, depending on the harvest, or any airtight container
- small paring knife
- jar lifter
- large bowl
- plastic wrap
- saucepan
- electric oven (utilizing the broiler heat element), gas stove (utilizing the burners), or gas grill
- parchment paper
- a cookie sheet, also known as a baking sheet, if you intend to roast the peppers in the oven
Instructions
​The steps to preserving peppers in oil are pretty simple. You will soon wish to preserve this item annually, it’s that good!
- Roast whole peppers over a gas flame, on the grill, or under the broiler until the surface of the peppers is charred and soft in texture on all sides.
- Place charred peppers in a bowl and cover the bowl with plastic wrap and a kitchen towel for 10 minutes. This method allows the charred skins to slip off relatively easily.
- Add the olive oil and optional items to the saucepan. Allow the oil to simmer for 10 minutes.Â
- Even after 10 minutes of rest, the peppers will still be hot. Cautiously remove the skins of the peppers, including the charred sections.Â
- Next, remove and discard the stems, seeds, and cores.
- Cut the peppers lengthwise into large pieces.Â
- In a half-pint mason jar, layer olive oil, roasted peppers, garlic cloves, and herbs if desired. Ensure the top layer is olive oil and the sweet red bell peppers or other pepper varieties are entirely submerged. Leave a 1-inch headspace from the top of the jar to the oil.
- After filling the half-pint jars, remove the air bubbles within the jar. This can be achieved by gently tapping the bottom corners of the jar on the kitchen counter or, with a butter knife, gently removing the peppers within the jar to remove any trapped air bubbles.Â
- Wipe the rims of the jars using a paper towel and vinegar. Add a plastic lid and place the jars in the refrigerator to cool. Once the oil has solidified, place the jars into the freezer for long-term storage.
Enjoy the harvest!
Unlike most methods for preserving peppers, this method requires thawing a jar before it can be consumed. To do this, place a jar in the refrigerator, allowing the oil to thaw slowly. Once completely thawed, you can use it in any recipe for olive oil and peppers.Â
The pepper strips preserved in oil can be used in many ways. By far, our most favorite way to utilize this pepper recipe is:Â
- as pizza toppings with melted cheese; using homemade mozzarella, of course
- with freshly baked bread as an instant meal
- a great addition to pasta salads or sandwiches
- with pasta (hot or cold)
Our family of four can consume two to three jars a month. When starting seeds and planning the garden, make sure to plan accordingly.Â
Printable Recipe
Go ahead and print the recipe. Preserving pepper in oil will soon become a favorite way to preserve the pepper harvest.
Preserving Roasted Peppers in Oil
Without a shadow of a doubt, my favorite way to preserve sweet peppers for the year is in olive oil. The process for achieving this is quite simple, and the outcome is delicious.Â
Ingredients
- sweet peppers (Italian Marconi, Candy Cane, red, orange, or yellow bell peppers, or green bell peppers)
- or hot peppers (Serrano, Jalapeno, or hot bananas are great options)
- extra virgin olive oil or avocado oil
- a clove of garlic and herbs are optional
Instructions
- Roast whole peppers over a gas flame, on the grill, or under the broiler until the surface of the peppers is charred and soft in texture on all sides.
- Place charred peppers in a bowl and cover the bowl with plastic wrap and a kitchen towel for 10 minutes. This method allows the charred skins to slip off relatively easily.
- Add the olive oil and optional items to the saucepan. Allow the oil to simmer for 10 minutes.
- After 10 minutes of rest, the peppers will still be hot. Cautiously remove the skins of the peppers, including the charred sections.
- Next, remove and discard the stems, seeds, and cores.
- Cut the peppers lengthwise into large pieces.
- In a half-pint mason jar, layer olive oil, roasted peppers, garlic cloves, and herbs if desired. Ensure the top layer is olive oil and the sweet red bell peppers or other pepper varieties are entirely submerged. Leave a 1-inch headspace from the top of the jar to the oil.
- Remove the air bubbles within the jar after filling the half-pint jars. This can be achieved by gently tapping the bottom corners of the jar on the kitchen counter or, with a butter knife, gently removing the peppers within the jar to remove any trapped air bubbles.
- Wipe the rims of the jars using a paper towel and vinegar. Add a plastic lid and place the jars in the refrigerator to cool. Once the oil has solidified, place the jars into the freezer for long-term storage.
Notes
The pepper strips preserved in oil can be used in many ways. By far, our most favorite way to utilize this pepper recipe is:Â
- as pizza toppings with melted cheese; using homemade mozzarella, of course
- with freshly baked bread as an instant meal
- a great addition to pasta salads or sandwiches
- with pasta (hot or cold)
Recommended Products
A Farm Girl in the Making participates in multiple affiliate programs and is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program which is linked to Amazon.com and other affiliated sites. This allows for us to make a small amount of money on goods you purchase at no extra charge to you. For that we, thank you!
Nutrition Information:
Yield:
8 ouncesServing Size:
1Amount Per Serving: Calories: 480Total Fat: 54gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 45gCholesterol: 0mgSodium: 2mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Nutrition information is not always accurate.
Preserving roasted peppers in oil is an excellent method for preserving the pepper harvest. Outside of this method you could also freeze, pickle them, or pressure can peppers in water.
