< Return to Seasonal Recipes

Preserved Peppers

Can be used as appetizers like pickled peppers, and in sauces, stews and draped over roasted or grilled meat. No canning necessary, these will last up to 1 year in the refrigerator.


16 mixed sweet peppers (Cornito Rosso, Glow, Aura)
2 tablespoons olive oil
1 cup red wine vinegar or sherry vinegar


  1. Char peppers on a hot grill (wood fire or gas) or over an open burner on a stove. Alternatively, arrange peppers on a broiling pan and broil them. Turn peppers from time to time as the skins char and blacken. When the peppers are mostly blackened, place them in a bowl and cover with plastic or a paper bag and roll up the bag to seal in the steam. Let the bag sit for 20 minutes.
  2. After the peppers have cooled enough to handle, remove the skins, stems and seeds. Place in a bowl. Do not run the peppers under water, as this robs them of flavor.
  3. Pour the vinegar in a shallow dish. Dredge each pepper through the vinegar a few times to coat. Place it in another bowl. Do this for all the peppers.
  4. Sprinkle peppers with salt. Gently mix the peppers and sprinkle a little more salt and repeat. Sprinkle a little salt into the bowl with the pepper juice — the original bowl.
  5. Gather a few glass jars and pour a little vinegar into each one; enough to cover the bottom of the jar. Pack in the peppers, leaving 1 to 2 inches of space at the top. Use a butter knife or chopstick to run down the sides of the jars, releasing air bubbles. Add the salted pepper juice to each jar right at the top of the level of the peppers.
  6. Pour in olive oil on top of everything to a depth of ¼ inch. Screw the lids on the jars and store in the refrigerator.