Recipe Tinned pepper compote
Heat treatment time:
IngredientsNumber of persons: Several
- To make them easier to peel, place the peppers and chili peppers for a few moments under the oven grill until the skin blisters, then remove them and let them cool in a plastic bag.
- Peel them, remove the skin, seeds and white parts then cut them into strips.
- Place them in a dish, add the olive oil, chopped garlic and leave to marinate for a few hours.
- Then fill the terrines to within 1 cm of the edge with the peppers, chili peppers, garlic and oil, close and immediately heat treat for 40 minutes at 100°C.