Kitchen Garden Forum

I asked for ideas to use sweet peppers and Sue came up with this delicious recipe. Chantel asked for it to be posted here.
All credit to Sue - many thanks.
Beryl.


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.

Slice a mixture of sweet red peppers, tomatoes, onions & garlic until they are all soft and the pan is a bubbling mixture of thick liquid.

Cool & freeze in bags. Useful as a quick pasta sauce with some crispy bacon mixed in, or as a spreading mixture for home-made pizzas.

Another good idea - many thanks but
would you skin the peppers Primrose or is it not necssary?

Beryl.

In case you still have peppers left after doing the ones in oil.

1kg red peppers
500ml white wine vinegar
2 teaspoons salt
2 red chillies - finely chopped and de-seeded if you wish
2.5kg granulated sugar
juice of 2 lemons
6 teaspoons powdered pectin

Seed the peppers & finely chop in food processor or blender.
Put in a pan with the other ingredients except the pectin and bring to a boil over a medium heat, while stirring.
Reduce heat and simmer for 1 hour.
Add the pectin & stir in for 2 minutes over slightly higher heat.
Take off heat and ladle into warm sterlised jars.
Leave 2 weeks before eating.

Sue

No, I don't bother to skin my peppers or my tomatoes. All good extra fibre !

Sue, I love the idea of red pepper jelly with a zing - but why does the recipe call for so much sugar? Doesn't it make the jelly super sweet?

Tricia

Thanks Primrose - never having used peppers before it is all new to me.

Beryl.

Hi Tricia - I haven't made the jelly myself. I have done the peppers in oil and offered Beryl the jelly recipe in case she wanted it.

Both come from an american recipe book I have. All I can say is everything I have tried so far from the book has come out really well. The peppers in oil are amazingly good, so why not make them and just try a small batch of the jelly. Unfortunately my peppers were wiped out by red spider so I have not got enough surplus to major on pepper preserves this autumn

Sue