These peppers are so good my family is looking forward for Passover just to have the chance to eat them! The real recipe calls for fresh red peppers, roasted, peeled and slowly dried under the Mediterranean sun. My recipe is much easier, but still takes some time, which explains why we’re making the oil marinated roasted peppers only once a year, for Passover.
Serves 6
6 24oz (700 g) Fire Roasted Red Peppers Jars (4.2 to 4.5 kg Roasted Red Peppers in total)
Salt
Canola oil
To be prepared at least 2 days before serving.
Drain red peppers in a large colander. Rinse thoroughly with hot water. Salt peppers generously while they are still in colander. Leave in colander for 12 hours at least, stirring every few hours. If you do possess an electric food dehydrator, put peppers in it in a single layer, and cook on 135°F (70°C) for approximately 2 hours. If you don’t, cover a cookie sheet with aluminum foil or Parchment paper. Place as many peppers as possible on a single layer on cookie sheet without overlapping. Bake at 230° F (110° C) for 45 minutes. Turn peppers over, cook for another 45 minutes. Peppers are done when completely dry on both sides (but not too stiff like cardboard). This takes at least 1h30 to 3h30, depending how thick the peppers are.
Place peppers into a large glass jar. Cover with oil. Put lid over jar, but do not close it. Refrigerate before serving.
If well cooked, these peppers can be refrigerated for up to 2 weeks before serving.
Serves 6
6 24oz (700 g) Fire Roasted Red Peppers Jars (4.2 to 4.5 kg Roasted Red Peppers in total)
Salt
Canola oil
To be prepared at least 2 days before serving.
Drain red peppers in a large colander. Rinse thoroughly with hot water. Salt peppers generously while they are still in colander. Leave in colander for 12 hours at least, stirring every few hours. If you do possess an electric food dehydrator, put peppers in it in a single layer, and cook on 135°F (70°C) for approximately 2 hours. If you don’t, cover a cookie sheet with aluminum foil or Parchment paper. Place as many peppers as possible on a single layer on cookie sheet without overlapping. Bake at 230° F (110° C) for 45 minutes. Turn peppers over, cook for another 45 minutes. Peppers are done when completely dry on both sides (but not too stiff like cardboard). This takes at least 1h30 to 3h30, depending how thick the peppers are.
Place peppers into a large glass jar. Cover with oil. Put lid over jar, but do not close it. Refrigerate before serving.
If well cooked, these peppers can be refrigerated for up to 2 weeks before serving.
