Red Peppers Preserved in Olive Oil

Traditional Algerian recipe

20 large red peppers
1 teaspoon salt
Olive oil, to cover

Preheat the oven to 180°C/350°F/Gas Mark 4. Roast the peppers on all sides, in the preheated oven, for 20 minutes, until the skin gets black. Remove from the oven, wrap them in a plastic bag so that they are easier to peel and leave to cool.

Once cool, peel them thoroughly and remove the seeds and stalks. Sprinkle a little salt on each pepper, put them in a large strainer and leave to drain for 3 hours.

Prepare a large clean wooden board. Cut each pepper into four strips, lengthwise, dry with kitchen paper and spread all the peppers on the board. Put the board in the sun, slightly slanted to allow any excess pepper juice to run away and leave to dry in the sun for 3 hours. Turn the peppers upside-down on the board and leave to dry in the sun for 3 more hours.

Put the peppers in a clean 500 ml (18 fl oz) jar with an airtight lid and cover with olive oil.

From “The Momo Cookbook” by Mourad Mazouz

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