Preserving Roasted Peppers in Oil
Preserving roasted peppers, or preserving chilis, in olive oil is a traditional method to preserve the harvest. Consisting of two ingredients and a little effort, this method is beyond delicious. In addition to preserving in oil, you’ll also find recipes for canning peppers.
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People have been preserving roasted peppers in oil for centuries, whereas canning is a relatively new process. Use roasted peppers in oil as an ingredient for salads, pasta, and pizza. Plus, dipping warm homemade bread into the mixture is fabulous!
One other thing, canning peppers is an option (see below), however, preserving roasted peppers or chili peppers in oil does not create a shelf stable item.
6 Methods for Peppers
Here are methods for preserving peppers. For example, the six method mentioned next. Each method is extremely easy to achieve and a great way to preserve the harvest.
- Dehydrating – Makes a great ingredient for any dish.
- Fermenting – This method is excellent for the gut and quite tasty. Recipes for fermenting peppers are endless.
- Freeze drying – Freeze dried foods allows for 97% of the pepper’s nutrients to be retained. Freeze dried peppers can be ground to make a powder.
- Canning Peppers – Cowboy Candy, a sweet pickled jalapeno pepper or relish. Not interested in pickling? Preserving chilis through pressure canning is another method.
- Freezing – The easiest method for preserving peppers, but creates a soggy product.
- Oil – As mentioned in this blog.
How to Store Peppers Long-term
Again, this is not a canning recipe. This recipe is simple, consisting of peppers and extra virgin olive oil.
What makes this method for preserving roasted peppers and chilis safe? The answer is simple. Bad bacteria grows with the encouragement of air. Once the air has been removed from the jars the olive oil acts as a sealant.
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, a few jars at a time can be stored in the refrigerator up to 6 months. Anything longer than 6 months will cause the peppers to become extremely soft in texture and unappealing.
Preserving Roasted Peppers in Oil
Ingredients
- Sweet or Chili Peppers
- Extra Virgin Olive Oil
Instructions
- Roast the peppers over a gas flame, on the grill, or under the broiler until the peppers are charred on all sides.
- Place the peppers in a bowl, and cover for 10 minutes. The skins will slip off easily.
- Remove the stems, seeds, and cores.
- In a half-pint Mason jar, layer olive oil and roasted peppers, making sure the top layer is olive oil. Leave a 1 inch head space.
- Remove all air bubbles, making sure the peppers are fully submerged in the oil. Add more olive oil if needed.
- Freeze the jars for long-term storage.
Printable Recipe
A printable recipe card is available for your convenience. Once you’ve preserved this item come back and leave a review and comment, I would love to hear what you thought!
Preserving Roasted Peppers in Oil
Ingredients
- 5 Sweet Bell, Anaheim, Hatch, or any type of Chili peppers, for example, Hatch peppers
- 2 cups Extra Virgin Olive Oil
Instructions
- Roast the peppers over a gas flame, on the grill, or under the broiler until the peppers are charred on all sides.
- Place the charred peppers in a bowl and cover for 10 minutes. At this point the skins will slip off easily.
- Remove and discard the stems, seeds, and cores.
- In a half-pint mason jar, layer olive oil and roasted peppers, making sure the top layer is olive oil. Leave a 1-inch head space.
- Using an air bubble remover work out any air bubbles. Make sure the peppers are fully submerged in the oil, add more olive oil if needed.
- Add a plastic lid and freeze the jars for long-term storage.
Notes
A a jars or two at a time can be kept in the refrigerator for short-term storage. Remember, in order to prevent the peppers from molding they will need to be fully submerged under the oil and no air bubbles can be present within the jars.
When ready to use, remove a jar from the freezer and allow to thaw in the refrigerator. Once thawed the jars will need to be consumed within 2 weeks.
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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.
Years ago traveling in the southern US,found peppers in oil labled “sport peppers”. Could not anyone back home who ever heard of them. A couple years agon bbvnb found some store made red peppers in oil in a health food store deli. They were fabulous but hot. lasted well over a year in the fridge. So this is the first time found recipe for peppers in oil. Wow, thanks. Am interested in fermented veggies/ herbs. Tried fermented cilantro and it wasn’ t as expected. Dried cilantro is zip in taste, Frozen works okay but woul d like a better option, have you tried oiled herbs?