- 250g Padron or Shishito peppers, or similar small lightly spiced peppers
- 200ml Aspall White Wine Vinegar
- 100ml water
- 25g-50g granulated sugar
- 2 fat cloves garlic, peeled and finely sliced lengthwise
- 3 or 4 pieces of pared zest, and juice of 1 unwaxed lime
- 2 tsps sea salt
- ½ tsp pink or black peppercorns
- A little olive or vegetable oil
Tapas Peppers
A RECIPE BY PAM CORBIN
Makes: 2 x 260ml jars
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Prep time: 5 minutes
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Cooking time: 30 minutes
These jazzy little peppers are so easy to make and an excellent way to preserve a glut of mildly spiced bite-sized peppers. They are delicious served as part of a Tapas platter, or simply to tuck into with drinks. Kilner’s ‘curved twist jar’ is ideal to pack them in because it accommodates the peppers elongated shapeliness.
- 250g Padron or Shishito peppers, or similar small lightly spiced peppers
- 200ml Aspall White Wine Vinegar
- 100ml water
- 25g-50g granulated sugar
- 2 fat cloves garlic, peeled and finely sliced lengthwise
- 3 or 4 pieces of pared zest, and juice of 1 unwaxed lime
- 2 tsps sea salt
- ½ tsp pink or black peppercorns
- A little olive or vegetable oil
- Keeping the stalks and peppers attached nip off any dry shrivelled stalk tip ends. Quickly rinse the peppers in cold water and leave to drain.
- Place the vinegar, water, sugar, garlic, lime zest and juice, sea salt and peppercorns in a saucepan and bring to simmering point. Remove from the heat and set aside to infuse.
- In a large frying pan heat the oil over a medium heat. Add the peppers to the pan — you may need to do this in two batches — and cook for 5 minutes or so until the peppers are blistered, glistening and have turned olive green.
- Pack the peppers into sterilised jars being careful not to squash them too much.
- Return the vinegar mix to simmering point and then pour over the pepper filling the jar practically to the brim, tucking in the lime zest and garlic as you go and making sure the peppers are completely covered.
- Seal the jars immediately. Invert the jars for 30 seconds or so and then turn them the right way up.
- Serve with a little salt.
- STORE in a cool, dark, dry place for up to a year. Once opened keep in the fridge.
TIP: You can buy UK grown Padron and Shishito peppers from The Isle of Wight Tomato Company at www.thetomatostall.co.uk
ingredients
method
- Keeping the stalks and peppers attached nip off any dry shrivelled stalk tip ends. Quickly rinse the peppers in cold water and leave to drain.
- Place the vinegar, water, sugar, garlic, lime zest and juice, sea salt and peppercorns in a saucepan and bring to simmering point. Remove from the heat and set aside to infuse.
- In a large frying pan heat the oil over a medium heat. Add the peppers to the pan — you may need to do this in two batches — and cook for 5 minutes or so until the peppers are blistered, glistening and have turned olive green.
- Pack the peppers into sterilised jars being careful not to squash them too much.
- Return the vinegar mix to simmering point and then pour over the pepper filling the jar practically to the brim, tucking in the lime zest and garlic as you go and making sure the peppers are completely covered.
- Seal the jars immediately. Invert the jars for 30 seconds or so and then turn them the right way up.
- Serve with a little salt.
- STORE in a cool, dark, dry place for up to a year. Once opened keep in the fridge.
TIP: You can buy UK grown Padron and Shishito peppers from The Isle of Wight Tomato Company at www.thetomatostall.co.uk
