Bell Peppers Conserve with Pampas Herbs
It was the last day at the farmer's marketplace. The owner of the farm knows me, so he offers me a lot of products. I got all of these bell peppers for a really nice deal. I could not go through them all in a couple days, so an idea came to my mind: let's can these peppers.
In this post I will share an easy recipe to conserve bell peppers.
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Ingredients:
Oil 1 quart
Method:
Take all the peppers and roast in the oven until the skin is burned.
In a pot, put the oil and Pampa's herbs. Heat up the oil until is hot, let the flavors fuse for 2 minutes and turn it off.
Remove from the oven and let them cool down. Remove the skin and seeds and place the remaining flesh in a jar.
When the oil is cool but liquid, cover the peppers completely. Cover the jar and place it in a pot, cover with water and boil for 45 minutes.
The water will change the pressure of the atmosphere inside of the jar, sealing it. The oil will protect the peppers from oxidation.
If you are uncertain about this, you can follow this same procedure and keep the jars in the refrigerator.
These peppers can be used for any sautée recipe. Remember that they are already cooked, they just need to be heated up.
Enjoy it!
