Capsicums and chillies in oil

Capsicums and chillies in oil

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
8 red capsicums
8 long red chillies
2 lemons, juiced
3 oregano sprigs, leaves stripped from the stems
375ml extra-virgin olive oil

Method

  1. Preheat the oven to 200°C/180°C fan-forced. Put the whole capsicums and chillies on a large tray (lined with baking paper if desired) and bake for 30 minutes, until soft and charred. Transfer to a bowl, cover with plastic wrap and leave to cool (the steam helps loosen their skins).
  2. Peel the capsicums and chillies and tear them in half. Remove the seeds. Tear the capsicum pieces in half again.
  3. Layer the capsicum and chilli in warm sterilised jars, sprinkling with lemon juice and scattering with oregano leaves every so often. Heat the oil until shimmering and pour into the jars, making sure the capsicum and chilli are covered. Seal and store in the refrigerator for up to 3 months. (The oil may congeal in the refrigerator, but this is not a sign of spoilage.)

Cook’s note

  • You can put these capsicums and chillies in salads or serve them as part of an antipasto platter.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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