Sweet Peppers

[Beryl]

I grew 'Jimmy Nardello's' Sweet peppers this year mainly for the shows but now I am left with quite a large quantity and haven't a clue what to do with them. They are the red long conical pear shape.
Can I preserve them in any way?

I do have quite a few 'Hot portugal' peppers too.

Beryl.

[Sue]

Try this Beryl - lovely with salami or cheese and they make a great topping for pasta or pizza. The oil gets flavoured as well and is nice over pasta or in salad dressings.
This amount makes around 4-5 1lb jars, but easy to cut down & do less.

2kg red peppers
Pinch black peppercorns
4 cloves garlic - peeled & sliced
2 bay leaves
2 fresh chillies - sliced (& deseeded if you want)
2 litres olive oil - just use the cheaper stuff, extra virgin is wasted on this

Grill the peppers or prong on a fork and hold over the gas flame on the hob, until the skins blacken.
Put in a plastic bag to sweat, then peel the skins off.
Cut out the stalks and seeds and cut the flesh into largish strips.
Pack into sterilised jars adding the other ingredients as you go and cover with the oil.
Use a skewer to poke down the sides to remove any air bubbles.

They can be eaten immediately or will keep in the fridge for up to 3 months.

I've got a red pepper jelly recipie if you want as well - not made that one myself yet but it sounds OK.

Sue

[Chantal]

Sue, that sounds great, can you copy it and post it in the recipes section or it could be lost for ever.

[Beryl]

oooh many thanks Sue - just what I am looking for.
Sounds delicious too.

Beryl.

[Granny]

Sounds brilliant. My peppers steadfastly refuse to change from green. Would it work with green peppers or are they not sweet enough?
----------------
Granny

[Sue]

Not tried green peppers Granny, but don't see why it would not work.

I've posted the red pepper jelly recipe in the recipes section as well.

Sue