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recipe for red peppers preserved?

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Posted by tomatobob_va7 z7 VA (My Page) on
Fri, Nov 13, 09 at 15:26

At an Italian restaurant in Baltimore this week, I ordered the antipasto appetizer. Included were sweet red peppers that had been preserved, maybe in olive oil. They had a little tang, but not as if they'd been pickled. They might have been bell peppers but I'm not sure.
In addition to a delicious taste, they were kind of dense, chewy, a little leathery.
Do any of you have an idea about the preservation method, or maybe a pepper variety that would preserve this way? I'd sure like to make my own next year. Tomatobob in Manassas

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RE: recipe for red peppers preserved?

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  • Posted by malna NJ 5/6 (My Page) on
    Fri, Nov 13, 09 at 17:40

I found a previous thread, and if you scroll down a bit, Carol (readinglady) posted a link to a marinated red pepper recipe that might be what you're looking for. There's some other delicious sounding recipes on that thread as well.

I had a friend that worked for an Italian food company, and she said they used Corno di Toro (bull's horn) peppers for their jarred antipasto peppers, which have the taste and texture of the ones you described.

Here is a link that might be useful: Red Pepper Thread

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RE: recipe for red peppers preserved?

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In addition, you can always roast - any of the Italian roasting pepper varieties like Marconi work great - and can them per the standard NCHFP/Ball Blue Book instructions and then marinate in olive oil and your choice of herbs prior to serving.

Refrigerator shelf life when done in oil is very limited and there are many safety concerns so processing in oil only has a very few approved and tested recipes (like the one linked above). Otherwise the use of oils isn't approved in home food canning.

There are also some good past discussions here about dried peppers marinated in oil that you might like.

Dave

  
 

 

 


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