Make vegetable oil free jarred red peppers at home in no time. Far healthier, cheaper and tastier than the shop-bought version. Sugar, gluten and dairy free. Low carb, vegan, paleo.
- 2 large red bell peppers (per jar)
- enough olive oil to fill the jar(s)
- 1/2 teaspoon mustard seeds, optional
- 1/2 teaspoon black peppercorns, optional
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Halve and de-seed the red peppers and lie face down on a foil-lined grill (broiler) tray. Grill (broil) on medium heat for 10-15 minutes, until the pepper skins are blackened and the peppers are softened all the way through. Transfer to a bowl while hot and cover with a lid, plate or foil. Leave the peppers to steam for about 10 minutes.
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When cool enough to handle, peel the skins off the peppers and slice each half into 3-4 thick strips. Place in a clean jar and top with olive oil. Stir through mustard seeds and peppercorns if using, then seal with a lid and store in the fridge.
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(If the peppers don't feel really soft when you peel them, pour the olive oil and peppers, along with the seeds and peppercorns, into a large saucepan and simmer for a few minutes until softened, then pour into the jar and seal with the lid.)