Imagine capturing the sun-drenched flavors of Mediterranean cuisine in a single jar - this isn't just a recipe, it's a culinary adventure that will transport your taste buds to the vibrant coastlines of Southern Europe. Our Canned Roasted Red Peppers in Wine are not just a condiment, but a gourmet experience that will elevate every dish from ordinary to extraordinary, with a preservation method that locks in intense, rich flavors that will make your friends and family think you've studied cooking in a professional Italian kitchen.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 6 jars
Ingredients
- 6 large red bell peppers
- 2 cups dry white wine
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 tablespoon peppercorns
- 3 cloves garlic, sliced
- Fresh herbs (thyme, basil) for flavor
Instructions
- Wash and dry the red bell peppers thoroughly, ensuring no dirt or blemishes remain on the surface.
- Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil for easy cleanup.
- Place whole red peppers on the baking sheet and roast in the oven, turning occasionally, until the skin is completely charred and blistered (approximately 25-30 minutes).
- Remove peppers from oven and immediately transfer to a large bowl. Cover tightly with plastic wrap to allow peppers to steam, which will help loosen the skin (let sit for 10-15 minutes).
- Once cooled, carefully peel off the charred skin, remove seeds, and slice peppers into clean, uniform strips.
- Sterilize glass canning jars and lids by boiling in water for 10 minutes to ensure proper preservation.
- In a large saucepan, combine white wine, olive oil, salt, peppercorns, and sliced garlic. Bring the mixture to a gentle simmer.
- Layer roasted pepper strips into sterilized jars, adding fresh herbs between layers for enhanced flavor.
- Carefully pour the hot wine and oil mixture over the peppers, ensuring they are completely covered and no air pockets remain.
- Wipe jar rims clean, seal with sterilized lids, and process in a water bath for 15 minutes to create a proper seal.
- Allow jars to cool completely, then store in a cool, dark place. Let peppers marinate for at least one week before consuming to develop full flavor.
Tips
- Choose peppers that are firm, bright red, and free from blemishes for the best roasting results.
- When roasting, rotate peppers frequently to ensure even charring and prevent burning.
- Use high-quality white wine and extra virgin olive oil for maximum flavor complexity.
- Sterilization is crucial - always use clean, hot jars and new lids to prevent bacterial growth.
- Allow peppers to marinate for at least a week before consuming to develop a deeper, more nuanced taste profile.
- Store processed jars in a cool, dark place and consume within 6-12 months for optimal flavor and safety.
- Experiment with different herb combinations like oregano, rosemary, or bay leaves to customize your peppers.
Nutrition Facts
Calories: 238kcal
Carbohydrates: 10g
Protein: 0g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
