dried bell peppers
This is a terrific appetizer, can be used for bruschetta or added to unsweetened baked goods (bread, pizza, rolls), or can be munched just from the jar.
An awesome appetizer.
We will need:
- 1 kg bell peppers
- 25 grams of peeled garlic
- 1/2 tsp. salt (1 tsp. salt without salt for those who like it saltier)
- 1/2 tsp. sugar
- 1 tsp. Provencal or Italian herbs
- 1-2 small sprigs of rosemary
- 3-4 sprigs thyme
- 1/2 tsp. ground black pepper
- 100-125 ml of olive oil +2 tbsp (I recommend using virgin olive oil, or 1:1 ratio with refined sunflower oil, the flavor will be more delicate). The volume of oil depends on the degree of shrinkage of the peppers.
- 1 tsp. balsamic vinegar or any other vinegar .
Method of preparation of dried peppers:
Rinse, peel, dry and cut the peppers into 4 pieces.
Spread parchment on a baking tray and place the peppers on it.
Cut the garlic into strips and spread it over the peppers. Sprinkle salt, sugar, pepper and herbs on top and drizzle with 2 tablespoons of oil.
Send the peppers to dry in the oven for 1.5-2 hours at 100 degrees. Drying time depends on the size, wall thickness (fleshiness) of the pepper. The finished peppers should be slightly dried, soft, and the skin should easily pull away from the flesh.
If you are not lazy, then peel the pepper from the skin, so it will be much tastier and more tender. Put the prepared pepper fillets together with herbs and spices (garlic) in a sterilized jar, add vinegar and pour oil so that it covers the pepper.
If you plan to store for a long time, you need to bring the oil to a boil (but do not boil) and pour the prepared jar with peppers. Do this very carefully so as not to burn yourself! Then sterilize the jar with a capacity of 250-300 ml for 10-15 minutes, close the sterilized lid. Turn over, cover and let cool.
The yield of finished products - jar 250-300 ml.
Have fun!"
