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Recipes Fresh From The Farm

Roasted Peppers in Oil

E. Marie

2-3 Cups

I take it for granted that you all know how healthy peppers are for you. They will put the roses back into your cheeks. They are loaded with vitamins, they are beautiful, and they go with anything; meat, fish, veggies, eggs, bread & butter ... you name it - they are extremely workable.

  • 6 large peppers of varying color … or your choice
  • 2 C. olive oil
  • a lightly greased large baking sheet

Preheat the oven to 450 degrees.

Quarter the peppers, remove the cores and seeds and press them flat with the back of your hands. Lay the peppers skin side up on the baking sheet.

Roast the peppers at the top of your oven until the skins blacken and blister, about 12-15 minutes. Remove the peppers from the oven and cover with a clean dish towel until they are cool, then peel off the skins. Slice the peppers and pack them into a clean preserving jar.

Add enough olive oil to the jar to cover the peppers completely, seal the lid. Store in the fridge and use them up within 2 weeks. Use the oil in dressings or to cook with, or drizzle over the peppers when eating to moisten.