An aromatic homemade preserve in which meaty red peppers are charred, jarred, and saved for winter. With its smoky flavor, it's a practical kitchen staple that can be used at breakfast, as a meze, or in main dishes.
Char the peppers on the stovetop or in the oven until blackened all over. Let them steam in a covered container for ten minutes, then clean off the skins and seeds.
Cut the cleaned peppers into strips and toss with crushed garlic, vinegar, and salt.
Pack the mixture firmly into sterilized jars, drizzle a thin layer of olive oil on top, and close the lids loosely.
Important: pasteurize the jars in a pot of water for about twenty-five minutes after it comes to a boil. Tighten the lids, cool upside down, and store in a cool, dark place.
Important: For safe storage, sterilize the jars and process the filled jars in a boiling water bath; preserves made with charred/roasted vegetables need acid balance, so add vinegar or lemon. Do not consume preserves with a bulging lid or an off smell. Store in a cool, dark place; refrigerate once opened.
After charring the peppers, letting them steam in a covered container makes the skins peel off easily. Drizzling a thin layer of olive oil on top protects the preserve from contact with air.
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