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
