Fried peppers

Serves: 4

Edit

Update

Cancel

Total Time: 30

Prep Time: 5

Cook Time: 25

• 12  fleshy red peppers
• 250 ml olive oil
• 6 clove(s) garlic, sliced
• Makes 500g jar

Method

1. Frying strips of pepper in olive oil until they are soft and caramelised at the edges makes the easiest pepper salad imaginable. Use red peppers, or a mixture of red, yellow and green. With so few ingredients, the flavour of the olive oil is important, too. This preparation keeps so well in the fridge, topped up with more olive oil, that it is worth making a sizeable quantity while you are about it. Note that no salt is added. Eat on country bread, grilled or toasted on the barbecue. Goats' cheeses, fresh or preserved in oil with herbs, salty olives and air-dried ham or sausages complete an impromptu picnic.
2. Halve the peppers, remove the seeds and stalks, and cut from top to toe into strips. There is no need to skin them.
3. Heat the oil in a large sauté or frying pan, add the peppers and fry them slowly on a low heat, stirring gently from time to time, until they are meltingly tender with dark, caramelised edges. By the time they are cooked, about 20 minutes, any juices produced should have cooked off, leaving the oil clear again.
4. Add the sliced garlic and cook the mixture for a minute or two longer without allowing it to colour. Turn into a dish or jar. Serve warm, cool or cold.
5. Recipe by Shona Crawford Poole

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!