Suggested material offered in store
250ml jars (washed, sterilized and cooled)
Heat your oven to broil.
Line a roasting pan with aluminum foil and place the rack on top.
Wash and place the peppers on the rack and roast them.
Once grilled, place them whole in a bowl and cover with plastic wrap (this will make peeling easier).
Peel, de-seed and cut peppers into strips, taking care to keep seeds, skin and juice in a bowl.
Strain everything (except the bell pepper strips) through a colander to obtain the juice for the peppers.
Place the peppers in the jar, filling to the neck.
Pour 2-3 tbsp of juice into a 250ml Mason jar*.
Check to see if the peppers are well submerged in their juice.
Work with a fork to get the air out.
Clean the neck well, making sure it is not 'sticky'.
Close the lid
Put the jars in a pot, cover with at least 1' of water above the jars.
Bring to a boil over medium heat and continue cooking for 15 minutes.
Let cool in the water.
Once cooled, remove from water and check if the jars have sealed well.
The peppers will keep for 1 year at room temperature.
Preferable to make them in a 250ml jar because once the jar is opened, they must be consumed within 2-3 days.
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