[Splodge]

I know about preserving tomatoes in olive oil.  Is it possible to do the same with peppers and do they need to be red or can you use any colour?

I hope this isn't a silly question.

[catllar]

You can use any colour, but the green ones will change colour to a sludgy khaki, and IMO don't taste anywhere as sweet as the red ones.I've never done yellow ones - we don't get them here.

[Val H]

Do you mean chilli peppers or sweet peppers? For years we stored chillies in oil by simply placing them into a sterilized jar, filling the jar with cold oil, agitating to get rid of any air bubbles and sealing. However, there is a theoretical risk of botulism (especially with chillies and garlic). We now recommend that you heat the oil to to around 140ºC/285ºF or higher before pouring into the jar/bottle. If you are on about sweet peppers, de-seed, wash and thoroughly dry before slicing into strips, pack into sterilized jars and pour over the heated oil. Seal the jar, ensuring it is airtight and keep in a cool, dark, place.

[Splodge]

I meant the sweet peppers, sorry I should have realised.  I wondered whether you would char and skin them before putting them into the oil.

[Val H]

I don't bother but you could slice them into halves/quarters and de-seed and put on a bakng tray in the oven at the lowest heat to dry them out. I certainly wouldn't skin them. I'd still use heated oil though when packing them into the jars.

[mumofstig]

I always put whole peppers under the grill to char, turning them till all sides are charred. Then quickly put them in dish and cover with cling film to cool. When cool it is easy to remove skin and seeds and cut into pieces

Covering in hot oil is recommended for long term storage, but I always do mine in oil and vinegar, with a little salt, and store in the fridge....cos they don't last very long here anyway

[Splodge]

Thankyou I've now got some ideas to preserve them.  I just fancied them in oil so I will give it a go following the instructions very carefully.