Smoky Paprika Roasted Peppers in Flavored Olive Oil Recipe
Introduction
Smoky paprika peppers are a vibrant and flavorful way to enjoy roasted peppers, infused with fragrant spices and tangy vinegar. This simple recipe brings out the sweetness of the peppers alongside the warmth of smoked paprika and aromatic herbs, perfect as a snack or a savory addition to meals.
Ingredients
- 500ml mild olive oil
- 2 tsp sweet smoked paprika
- 1 garlic clove, thinly sliced
- 1 tbsp black peppercorn
- 1 tbsp fennel seed
- 8 red peppers
- 8 yellow peppers
- Sea salt flakes
- 300ml white wine vinegar
- Small bunch flatleaf parsley, chopped (optional)
Instructions
- Step 1: Pour the olive oil into a medium saucepan. Add the smoked paprika and garlic slices, then heat very gently for 5 minutes to infuse the oil. Remove from heat and let cool. Strain the oil through a piece of muslin over a sieve, discarding the garlic and paprika solids to leave a bright orange, scented oil.
- Step 2: In a separate pan, dry-fry the black peppercorns and fennel seeds for 1 minute until fragrant. Add these spices to the strained paprika oil and set the mixture aside.
- Step 3: Preheat your grill to high. Cut each red and yellow pepper in half, leaving the stalks intact for easier removal later. Arrange the peppers skin-side up on two large baking sheets and grill for about 15 minutes until the skins are blackened and blistered.
- Step 4: Transfer the hot peppers to sealed plastic food bags and let them cool. Once cool, peel off the skins, remove the stalks, scrape away the seeds, and tear the peppers into large pieces.
- Step 5: In a large pan, bring the white wine vinegar and 300ml of water to a simmer. Add the prepared peppers and simmer again for 3 minutes. Drain the peppers well and pack them tightly into jars or heatproof containers.
- Step 6: Gently reheat the spiced oil for a few minutes, then pour it over the peppers in the jars. Seal the containers. Add chopped parsley just before serving if you want a fresh touch, or add it immediately if you plan to eat the peppers the same day to avoid discoloration.
Tips & Variations
- Use a combination of red and yellow peppers for a colorful presentation and balanced sweetness.
- If you prefer a spicier kick, add a pinch of chili flakes to the paprika oil.
- Make sure to grill the peppers until the skins are well blackened to achieve that smoky flavor and easy peeling.
- You can substitute white wine vinegar with apple cider vinegar for a slightly fruitier tang.
Storage
Store the smoky paprika peppers in the refrigerator in a sealed jar or container for up to one week. The flavored oil helps preserve them and enhances their taste. Serve chilled or at room temperature. Reheat gently if desired but avoid overheating to keep the peppers tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of peppers for this recipe?
Yes, you can use any sweet bell peppers you like. Just keep in mind that thicker-skinned peppers may need a little longer under the grill to char properly.
How long do the peppers keep once prepared?
When stored in the fridge in sealed containers, the smoky paprika peppers will stay fresh for up to one week.
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Smoky Paprika Roasted Peppers in Flavored Olive Oil Recipe
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Diet: Vegetarian
Description
Smoky Paprika Peppers are a vibrant and flavorful preserved pepper recipe featuring charred red and yellow peppers infused with sweet smoked paprika, aromatic spices, and a tangy vinegar brine. Perfect as a condiment, antipasto, or a flavorful side, this recipe combines grilling and gentle oil infusion for a rich smoky taste.
Ingredients
Oil and Spices
- 500ml mild olive oil
- 2 tsp sweet smoked paprika
- 1 garlic clove, thinly sliced
- 1 tbsp black peppercorns
- 1 tbsp fennel seed
Peppers
- 8 red peppers
- 8 yellow peppers
- Sea salt flakes, to taste
Brine
- 300ml white wine vinegar
- 300ml water
Garnish
- Small bunch flatleaf parsley, chopped (optional)
Instructions
- Infuse the oil: Pour the olive oil into a medium saucepan. Add the sweet smoked paprika and thinly sliced garlic. Gently heat the mixture over low heat for 5 minutes, ensuring it does not boil. Remove from heat and allow to cool. Once cooled, strain the oil through muslin-lined sieve, discarding the garlic and paprika solids. This will give you a bright orange, aromatic oil.
- Prepare the spices: In another pan, dry-fry the black peppercorns and fennel seeds over medium heat for about 1 minute until fragrant. Add these toasted spices to the strained paprika oil and set aside.
- Grill the peppers: Preheat your grill to high. Cut the peppers in half lengthwise, leaving the stalks intact for easy removal later. Arrange the peppers skin-side up on two large baking sheets. Grill for approximately 15 minutes until the skins are charred and blackened.
- Steam and peel the peppers: Transfer the hot grilled peppers into sealed plastic food bags and let them cool inside. This steaming step loosens the skins, making them easier to remove. When cool enough to handle, peel off the skins, pull out the stalks, remove seeds, and tear the pepper flesh into large pieces.
- Cook the peppers in brine: In a large pan, combine the white wine vinegar and water, then bring the mixture to a gentle simmer. Add the prepared peppers and simmer for about 3 minutes to allow the flavors to blend. Drain the peppers well after cooking.
- Assemble and store: Pack the drained peppers tightly into sterilized jars or heatproof containers. Gently reheat the spiced paprika oil for a few minutes to warm it through, then pour over the peppers ensuring they are well covered. Seal the containers and refrigerate.
- Add parsley and serve: Add chopped flatleaf parsley just before serving to maintain its bright color, or add if consuming the same day. The peppers can be stored in the fridge for up to one week.
Notes
- Leaving stalks on when grilling peppers makes them easier to handle and remove after cooking.
- Using muslin to strain the oil results in a clearer infused oil without sediment.
- Steaming the peppers in sealed bags after grilling helps loosen the skins for easy peeling.
- Ensure peppers are fully submerged in the spiced oil to prolong shelf life in the fridge.
- These peppers make a great addition to sandwiches, salads, or antipasto platters.
- For longer storage, consider sterilizing jars and using proper preserving techniques beyond one week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Grilling
- Cuisine: Mediterranean
Keywords: smoky paprika peppers, grilled peppers, preserved peppers, Mediterranean peppers, antipasto peppers, paprika oil, grilled vegetable condiment
