|
Preparing: 40 min
|
Cooking: 20 min
|
|
Ingredients
|
Method
|
|
500 g red, yellow and green sweet peppers (4 peppers)
 |
Grill the peppers in the oven or on a barbecue until the skins are burst and blackened.
|
  |
Transfer the hot peppers to a glass bowl, cover with plastic wrap and leave for 30 minutes.
|
 |
Remove the skins, seeds and white membranes from the peppers.
|
|
400 ml olive oil
2 thyme springs
1 bay leaf
1 garlic clove
1 tsp peppercorns
  |
Pour the olive oil to a small saucepan; add garlic, thyme, bay leaf and peppercorns.
|
  |
Heat the olive oil with herbs and spices up to 70ºC. Add roasted peppers and cook very slowly about 20 minutes.
|
  |
Leave to cool. Transfer the peppers to the jug, cover with olive oil. Refrigerate up to 2 weeks.
|
The recipe based on the recipe from "Pastry Savoury and Sweet" Michel Roux
