Grilled Peppers in Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 red pepper (s) (depending on size)
- 6 clove (s) garlic
- 700 ml white wine vinegar
- 100 g suar
- 2 sprigs rosemary
- 8 bay leaves
- 6 tablespoon peppercorns (I use red ones for the eyes)
- 1 liter olive oil, cold pressed
Print Recipe
Pin Recipe Instructions
- Wash the pods, cut in half, remove the seeds and roast them with the shell side up in the oven grill until bubbles form on the skin, then let them cool with a damp paper towel.
- Peel off the garlic cloves, bring the vinegar to the boil with the sugar, blanch the peppers with the garlic for a minute and let them drain.
- Rinse off the rosemary, tear it up and distribute the pods with the garlic, rosemary, bay leaf and pepper on four 250 ml decorative glasses, cover with oil and close tightly.
- The whole thing has to go through for 3 days in a cool and dark place and can then be given away as a gift, nicely packaged.
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