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
Scale
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
