Slovenian Oil-Packed Roasted Peppers

thread started by Denise, 9/16/05


We have a bumper crop of peppers this year.

My Slovenian grandmother used to roast them, slice them lengthwise and pour olive oil over them to preserve them. Does anyone have details of this process? My food-service trained mother is horrified by the thought of eating something that did not get pressure canned, but I'm sure that processing these would turn them into mush.

We've dried quite a few, but it's just not the same. Frozen ones are okay in stews, but I love those roasted/oiled ones best.


and Maggie's reply:

Been there done that, Roast with olive oil. While they're roasting boil jars and lids. Keep in boiling water. Remove one jar at a time, put peppers and oil in and seal.

Oil has to be hot. Be sure to wipe the rim of the jar before you put lid on. Keep lids boiling too.


and jp's list of links on the 'net for oil-packed roasted pepper recipes (plus a few pickled pepper recipes):

http://www.pepperfool.com/recipes/canned/oil_packed.html
(there are other canning and pickling recipes on this website)

This website has recipes for roasted peppers in oil:
http://www.findarticles.com/p/articles/mi_m1216/is_v173/ai_3453943

And another:

http://www.veganchef.com/peppers.htm

<<I'd be interested in pickling them, if there is a way to do it w/o processing them into mush.>>

Here's another page of recipes, many of which do not require processing or cooking the peppers:
http://www.fiery-foods.com/dave/pickle.html

Here are more pickling recipes, some at low temperature to minimize mushiness:
http://ucce.ucdavis.edu/files/datastore/234-12.pdf

And more:

http://www.hallman.org/pickled_peppers.html

<<My food-service trained mother is horrified by the thought of eating something that did not get pressure canned, but I'm sure that processing these would turn them into mush.>>

Check the recipe. Some are safe, some aren't. If you aren't sure, you can probably refrigerate them instead. That should slow down any dangerous spoilage. Although tons of people do eat unrefrigerated oil-packed garlic, peppers, etc., there is still a small risk of botulism.

Another thing to do with roasted peppers is freeze them. They work great for cooking.

--jp, soon to restock the freezer with roasted chilis since it's that time of year again


I wonder what other vegetables would take well to this roasting and packing in olive oil preservation method? Refrigeration is safest, probably. --jp