ROASTED PEPPERS IN EXTRA VIRGIN OLIVE OIL
- 4 Red and green peppers
- sprig of Rosemary
- 1/2 Shallots
- 50 ml Lemon juice
- 200 ml Extra virgin olive oil
- 500 ml Empty jars
- Use a mix of green and red peppers if you wish but always at least half red, as they are much sweeter. These not only make a beautiful gift but are a great way of giving a renaissance to that bumper pack of peppers that has been sulking around the bottom of the fridge for the last week.
- Roast the peppers in the oven for 45 minutes at 180oC/GM4/360oC. Pull them out and whack them in a plastic bag to help steam off the skin. Once they’ve cooled down peel off the skin and slice off the flesh. Sterilise a 300ml jar in the oven for 10 minutes, and meanwhile finely chop the shallot. Put them in the bottom of the jar and pack in the pepper flesh with a sprig of rosemary. Pour in the lemon juice, then full with extra virgin olive oil. Close, try and dislodge any stray bubbles and then store in a cool dark place for 6 weeks. Consume within 4 months, and once open consume in a few days.