Fragrant, brightly colored, and deeply appetizing, this roasted bell pepper salad is a classic winter preserve. The sweetness of oven-roasted peppers, the bite of chili and garlic, the freshness of herbs, and a silky oil-and-vinegar dressing come together as a versatile condiment for meat, fish, grains, or pasta. It is simple to make and keeps on the shelf for up to a year.
This recipe makes about 4–5 jars, each 17 oz (500 ml).
Ingredients
- Sweet bell peppers — 2.5 kg (5.5 lbs)
- Garlic — 10 cloves
- Hot chili pepper — 1 pepper
- Fresh parsley — 1 bunch
- Neutral vegetable oil — 120 ml (1/2 cup)
- 9% vinegar — 80 ml (1/3 cup)
- Sugar — 2 tbsp
- Salt, non-iodized — 1 tbsp, slightly heaped
- Ground black pepper — 1 tsp
- Bay leaves — 3
- Sterilized jars and lids — enough for the batch
Step-by-Step Recipe
- Prepare the jars: wash the jars thoroughly with baking soda and sterilize them (over steam for 10 minutes or in the oven at 250°F (120°C) for 15 minutes). Boil the lids for 5 minutes.
- Roast the peppers: arrange the whole peppers on a baking sheet and roast at 430°F (220°C) for 25–30 minutes, turning them a couple of times, until the skins are deeply blistered and charred. Transfer to a bowl, cover with plastic wrap for 10 minutes, then peel off the skins and remove the seeds. Slice into strips.
- Prepare the aromatics: slice the garlic thinly, cut the chili into rings (remove the seeds if desired), and roughly chop the parsley.
- Make the marinade: in a saucepan, combine the oil, vinegar, sugar, salt, black pepper, bay leaves, garlic, and chili. Bring to a boil and simmer for 1–2 minutes.
- Combine with the peppers: in a wide pot, toss the roasted peppers with the hot marinade and warm over low heat for 5 minutes, stirring gently. Stir in the parsley at the very end and warm for another 30 seconds.
- Pack into jars: fill the hot sterilized jars with the salad, packing lightly, then pour in the marinade to just below the shoulder, leaving about 1/2 inch (1 cm) of headspace. Make sure the peppers are fully covered with liquid.
- Sterilize: cover with lids and process the jars in boiling water (line the bottom of the pot with a towel) — 10 minutes for 17 oz (500 ml) jars or 15 minutes for 34 oz (1 liter) jars.
- Seal and cool: seal tightly, turn upside down, wrap, and let cool completely. Check the seals, wipe off any marinade residue, and transfer to a cool, dark place.
- Rest: let the salad stand for 7–14 days so the flavors can meld. Serve chilled.
Nutritional Value
| Indicator | Per 1 serving |
|---|---|
| Calories | 176 kcal |
| Protein | 2 g |
| Fat | 10.8 g |
| Carbohydrates | 14.4 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 720 mg |
Storage
- Store sealed jars in a cool, dark place for up to 12 months.
- After opening, refrigerate and use within 5–7 days, keeping the peppers covered with marinade.
- If you replace the vinegar with lemon juice, shorten the storage time and keep refrigerated.
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Tips and Variations
- Use a grill instead of the oven: char the peppers over a grill or directly over a gas flame until the skins blacken for an even deeper aroma.
- Adjust the heat: remove the chili seeds for gentle warmth, or add a pinch of chili flakes for more brightness.
- Herbs: basil or cilantro work well instead of parsley (add them at the end of warming and do not overcook).
- Balance the flavor: if you prefer it tangier, increase the vinegar to 100 ml (about 7 tbsp); for a sweeter profile, add 1 more tsp of sugar.
- Texture: leave some peppers in larger pieces and slice some into thin strips for a more interesting mix in the jar.
- Less sugar: you can reduce the sugar to 1 tbsp for a more savory, less sweet preserve.
Frequently Asked Questions
Can I roast the peppers without an oven?
Yes. Roast them in a dry grill pan, on an outdoor grill, or carefully char them over a gas burner until the skins blacken, then peel them as you would after baking.
What can I use instead of 9% vinegar?
Apple cider vinegar or white wine vinegar at 6% works well — increase the amount to about 120 ml (1/2 cup). Lemon juice can be used for a softer acidity, but those jars should be kept refrigerated and used sooner.
Do I need to sterilize the jars after filling?
A water bath is recommended (10–15 minutes): it improves safety and shelf life. Simply ladling the boiling salad into jars does not always give a reliable result.
How long does the salad keep?
Up to 12 months in a cool, dark place. Once opened, refrigerate and eat within 5–7 days.
The salad is very spicy. How can I tone it down?
Remove the seeds and membranes from the chili, or leave it out entirely. For just a faint warmth, use a pinch of chili flakes instead of a fresh pepper.