80--- Preserved Roasted Red Peppers

I actually made these a while ago when I had some red peppers to use up. But I had to let them hangout for a bit before I could try them so that I could give you an honest review. I actually did a blind taste-test with my husband: mine vs. the others in our fridge. It was a tie. But I used less preservatives (actually none), so I win. That's how I play. If you use red peppers out of your garden, you get bonus points too!



Preserved Roasted Red Peppers
Makes one half-pint jar

2 medium red peppers
2 cloves garlic, pressed
1/2 tsp salt
1/2 cup distilled vinegar
2 Tbsp water

Place peppers on a grill over medium-high flame. Cook for 3-4 minutes on each side, turning so that all sides become charred. Remove peppers from grill and place immediately into a plastic bag and seal. Let sit for about ten minutes.

Remove peppers and let sit until cool enough to handle. Split the peppers down one side and remove the seeds and stem. Use a paper towel to gently peel away charred skins (you may leave some intact if you like). Slice peppers into 3 or 4 pieces. Set peppers aside.


Bring a pot of water with a half-pint mason jar and its lid fully submerged to a boil. Keep on a rolling boil for ten minutes. Meanwhile, bring the vinegar, salt and water to a boil in a separate pot.


Carefully remove the jar with tongs, draining any water inside. Stuff the garlic cloves and roasted peppers in the jar, and top them off with the boiling vinegar mixture to a quarter-inch of the rim. Immediately screw on the lid tightly. Place the sealed jar, standing upright, in a pot with enough water to cover up to the lid. Boil for ten minutes. Remove with tongs, and let cool completely at room temperature. If the lid’s safety seal has shrunken inward, then the jar can be left unrefrigerated for up to 6 months. Refrigerate after opening.


Nutrition Info per 1/4 cup roasted peppers: 35 calories, 0 g fat, 1 g protein, 5 g carbohydrates