Smoky Paprika Peppers in Herb-Infused Olive Oil Recipe
Introduction
Smoky paprika peppers are a vibrant, flavorful treat perfect for adding a smoky, tangy twist to your meals. Grilled to charred perfection and marinated in a spiced oil and vinegar mix, these peppers make a delicious appetizer or side dish.
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 sweet smoked paprika and sliced garlic. Heat very gently for 5 minutes, then remove from heat and allow to cool. Strain the oil through a muslin-lined sieve, discarding the garlic and paprika solids to leave a bright orange, fragrant oil.
- Step 2: In a separate pan, dry-fry the black peppercorns and fennel seeds for about 1 minute until aromatic. Add these spices to the strained paprika oil and set aside.
- Step 3: Preheat the grill to high. Cut the red and yellow peppers in half, keeping the stalks intact. Arrange them skin side up on two large baking sheets. Grill for about 15 minutes until the skins are blackened and blistered.
- Step 4: Transfer the hot peppers into sealed plastic bags and let them cool. Once cool enough to handle, peel off the skins, remove the stalks, scrape out the seeds, and tear the peppers into large pieces.
- Step 5: In a large pan, combine the white wine vinegar and 300ml water and bring to a simmer. Add the prepared peppers and simmer gently for 3 minutes. Drain well, then pack the peppers into jars or heatproof containers.
- Step 6: Reheat the spiced paprika oil gently for a few minutes, then pour it over the peppers in the jars. Seal tightly. Add chopped parsley just before serving or add it immediately if you plan to enjoy the peppers the same day, as parsley will discolor over time.
- Step 7: Store the sealed jars in the fridge for up to 1 week and enjoy as a smoky, tangy addition to your meals.
Tips & Variations
- For extra heat, add a pinch of chili flakes to the spiced oil before pouring over the peppers.
- You can substitute fennel seeds with coriander seeds for a slightly different aromatic profile.
- Use the smoky paprika oil as a salad dressing or drizzle over roasted vegetables for added flavor.
- Make sure to use fresh peppers to ensure the best texture and taste in the finished dish.
Storage
Store the smoky paprika peppers in an airtight container in the refrigerator. They will keep well for up to one week. To reheat, remove from the fridge and bring to room temperature or warm gently in a pan. The flavors tend to deepen after a day or two, making them even more delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of peppers for this recipe?
Yes, you can experiment with other sweet peppers like orange or green ones, but red and yellow peppers offer the best sweetness and balance to the smoky flavors.
Is it possible to make this recipe vegan and gluten-free?
Absolutely. This recipe is naturally vegan and gluten-free, using only plant-based ingredients and spices.
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Smoky Paprika Peppers in Herb-Infused Olive Oil Recipe
- Total Time: 45 minutes
- Yield: Approximately 4–5 cups of prepared smoky paprika peppers 1x
- Diet: Vegetarian
Description
These smoky paprika peppers are a vibrant and flavorful preserved pepper recipe featuring sweet smoked paprika infused olive oil and a blend of aromatic spices. The peppers are grilled to charred perfection, peeled, simmered briefly in a tangy vinegar bath, and then packed in fragrant spiced oil, making for a delicious antipasto or condiment that keeps well refrigerated for up to a week.
Ingredients
Scale
Spiced Oil
- 500ml mild olive oil
- 2 tsp sweet smoked paprika
- 1 garlic clove, thinly sliced
- 1 tbsp black peppercorns
- 1 tbsp fennel seeds
Peppers
- 8 red peppers
- 8 yellow peppers
- sea salt flakes, to taste
Pickling Liquid
- 300ml white wine vinegar
- 300ml water
Optional Garnish
- small bunch flatleaf parsley, chopped
Instructions
- Prepare the Spiced Oil: Pour the olive oil into a medium saucepan and add the sweet smoked paprika and thinly sliced garlic. Heat the mixture very gently over low heat for 5 minutes to infuse the flavors, then remove from heat and allow to cool completely. Strain the oil through a muslin cloth-lined sieve into a clean container, discarding the garlic and paprika solids. In a separate dry pan, toast the black peppercorns and fennel seeds for 1 minute to release their aromas, then add them to the strained paprika oil. Set aside to let the flavors meld.
- Grill the Peppers: Preheat the grill to high. Cut each pepper in half lengthwise, leaving the stalks intact for easy handling later. Arrange the pepper halves skin side up on two large baking sheets. Grill for approximately 15 minutes until the skins are thoroughly blackened, indicating they are charred and ready. Remove them from the grill and transfer the hot peppers to sealed plastic food bags. Leave to cool inside the bags—the steam will loosen the skins.
- Peel and Prepare Peppers: Once cooled enough to handle, remove the peppers from the bags. Carefully peel off the charred skins, pull out the stalks, scrape away all seeds, and tear the pepper flesh into large pieces. Season with sea salt flakes as desired.
- Simmer in Vinegar: In a large pan, combine the white wine vinegar and water and bring it to a simmer. Add the prepared pepper pieces and let simmer gently for 3 minutes, then drain the peppers well to remove excess liquid.
- Pack and Preserve: Transfer the drained peppers into sterilized jars or heatproof containers. Gently reheat the prepared spiced paprika oil for a few minutes to warm it slightly, then pour it over the packed peppers ensuring they are fully submerged. Seal the jars or containers tightly.
- Add Parsley Before Serving: Add chopped flatleaf parsley to the peppers just before serving to prevent discoloration, or add if consuming the same day. Store in the refrigerator for up to 1 week.
Notes
- Grilling the peppers until the skins are blackened imparts essential smoky flavor and makes peeling easier.
- Using muslin to strain the infused oil ensures a clear, vibrant colored oil free of sediment.
- The simmer in vinegar lightly pickles the peppers, balancing their sweetness and smokiness.
- Adding parsley fresh before serving provides color and freshness but avoid adding it when storing for longer periods to prevent discoloration.
- Store the peppers covered with oil in the fridge and consume within one week for best quality and safety.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Grilling
- Cuisine: Mediterranean
Keywords: smoky paprika peppers, grilled peppers, pepper recipe, Mediterranean condiments, preserved peppers, paprika oil, antipasto peppers
