Roasted, Smoky Paprika Peppers In Extra Virgin Olive Oil
- 1/2 cups Extra Virgin Olive Oil
- 1/2 cloves Garlic, Sliced Thinly
- 1/2 teaspoons Spanish Smoked Paprika
- 18 whole Red, Alma Paprika Peppers, Or About 4-6 Red Sweet Peppers (enough To Fill One Pint Jar Once Roasted)
- Olive Oil, Enough To Lightly Rub Each Pepper
- 1/2 cups Apple Cider Vinegar
- 1/2 teaspoons Kosher Salt
- Infuse the oil: In a saucepan over medium-low heat, add 1/2 cup extra virgin olive oil, garlic, and smoked Spanish paprika. Heat gently for about 5 minutes. Remove from heat and set aside to cool and allow the flavors to infuse the oil. Once cooled, strain the mixture into a bowl through a fine sieve, coffee filter, or cheese cloth. Set the bowl of infused oil aside.
- For the peppers:
- 1. Wash, dry and lightly oil your peppers.
- 2. Roast your peppers. You can do this over an open burner on a stove, a grill or under the broiler in the oven. When the peppers are blackened, put them in a dish covered with a damp towel to seal in the steam for 20-40 minutes.
- 3. After the peppers have cooled, remove their skins, stems, seeds, and veins (which carry the most heat) and place them in a bowl. If using paprika peppers make sure to use gloves to prevent your hands from burning. Do not run the peppers under water as they will lose their flavor.
- 4. Once the peppers are clean and in the bowl fill a second bowl with the apple cider vinegar.
- 5. Dip each pepper individually into the vinegar and place it into a separate bowl.
- 6. Once all of the peppers have been dipped in the vinegar, add salt to them and with your hands toss them like a salad.
- 7. Gather a clean pint sized canning jar (or any other jar to preserve them in) and add enough apple cider vinegar to cover the bottom.
- 8. Pack with the peppers leaving 1/2 inch space at the top of the jar.
- 9. Using a butter knife, run it down the sides of the jar to release any air bubbles. You will notice the level of the liquid will drop.
- 10. Once the air is out to the best of your ability add the infused olive oil to cover everything leaving 1/4" head space at the top of the jar.
- 11. Put the lid on and store the jar in the fridge. It will last a year, although the peppers will soften over time.
olive oil, garlic, spanish smoked paprika, red, olive oil, apple cider vinegar, kosher salt
Taken from tastykitchen.com/recipes/condiments/roasted-smoky-paprika-peppers-in-extra-virgin-olive-oil/ (may not work)