Written by Mariklôde Tardi
Chillies and peppers are part of the Capsicum genus, a plant in the Solanaceae family. This category of vegetables includes an interesting palette of colors and tastes. Ranging from strong to mild, and even sweet, Capsicum can be easily integrated into the kitchen since they can be prepared in all sorts of ways. But how can we keep them in order to enjoy them throughout the year? Here are some recipes, tips and tricks for storing and consuming your Capsicum during the cold season. But first, a bit of history...
History of Capsicum
Initially, it is said that the pepper was found in the wild in the New World, it would later have been introduced to the West by the conquerors. For its part, the pepper from the East would be known by Europeans since Antiquity. Because of their spiciness, chili peppers are said to have even rivaled pepper. The two Capsicum would then have gained the Mediterranean basin to integrate into the local cuisine. Since then, this vegetable has spread to all continents and, in addition to their beauty, their different varieties add interesting flavors to dishes.
It is also said, because of their high level of antioxidants such as vitamin C, that chillies and peppers have benefits that reduce the risk of developing cardiovascular diseases and certain cancers.
To preserve Capsicum in the cold season, you have to know how to cook them, or even process them. Sweet peppers can be stored in oil as well as in vinegar. For their taste and their pretty color, they are often found in marinades. Hot peppers, fresh or dried, go very well with preserves and chutneys.
The art of preservation involves sterilization, cooking, and knowing the ratios of acidity, salt, and sugar. BUT, so that you don't have to do those complex calculations, here we offer you some fairly simple recipes to incorporate into your kitchen for your winters pleasure.
Recipes for storing Capsicum
Grilled peppers preserved in oil (for a 1 liter jar)
3 lbs (1.5 kg) sweet peppers of your choice (if available, you can use them wilted)
1 peeled garlic bulb
2 1/2 cups olive oil
3 to 6 branches of herbs (rosemary, thyme, oregano, bay leaf...).
1. Place your whole peppers under the rack in the oven for 5-7 minutes and flip them over when the skin blackens and blisters.
2. Under cool running water, rub them with your fingers to peel them, then cut them in half to remove the stem, seeds and white filaments. Then make strips with the flesh.
3. Marinate the still hot peppers in lemon juice and 3-4 cloves of garlic. Cover and let rest in the refrigerator for 24 hours.
4. The next day, take them out and wait for them to reach room temperature. Then remove them from the marinade and fill the sterilized 1 liter jar with the herbs.
5. Add the marinade liquid to the olive oil and pour everything into a saucepan. Heat to 80°C< /span> (180°F). When the liquid is hot, pour it into the jar with the peppers and make sure to cover all the vegetables. Close hermetically.
6. This preserve will be delicious in 4 to 6 weeks.
Ketchup with peppers (about 1liter)
4 lbs (2 kg) sweet and/or super sweet peppers
1 lb (500 g) dry shallots or onions
2 to 3 fresh hot peppers of your choice, seeded and coarsely chopped
6 cups of water
3 cups of vinegar (red wine or cider)
2/3 cup brown sugar
1 tbsp of salt
1 tbsp of cornstarch or tapioca
1 bouquet garni (tarragon, mint, thyme, sage, parsley and 2 strips of lemon peel)
1 sachet of spices (1 tbsp coriander seeds + 1 tbsp black peppercorns + 1 tsp cloves)
1. Grill the peppers (as described in step 1 of the previous recipe) then peel the dry shallots (or onions).
2. Pass a food processor through the peppers, shallots (or onions), apples and peppers until a puree is obtained.
3. Pour this mixture into a pot and add the herbs (bouquet and sachet of spices) as well as the water. Bring to a boil then reduce the heat. Cook for 25 minutes, remove from heat and let cool.
4. Remove the bouquet and the sachet of spices, taking care to wring them out to preserve their juice. Return the liquid mixture to a pot, add the vinegar, brown sugar and salt, then bring to a boil while stirring. Lower to low heat to simmer for 1h to 1h30 (time for the sauce to reduce by half).
5. Last step, mix the starch with a little vinegar and add this paste to the ketchup. Bring back to the boil for 1 to 2 minutes then fill the bottles (with a valve cap) sterilized and hot then seal them. Sterilize.
Chilli oil (about 1 liter)
100 g hot peppers of your choice, fresh and with the stem removed
4 cups oil (50% olive; 50% grapeseed)
2 tbsp. hot or sweet paprika soup
1. Process the peppers in a food processor. Then put in a saucepan with the oils.
2. Gently heat the preparation which must reach 120°C< /span> (245°F) then cook over a low heat for about fifteen minutes before removing from the heat. Let cool.
3. Add the paprika, mix and let cool completely before putting in sterilized bottles.
4. The oil is ready to be consumed and can be kept for 1 year.
Also to be consumed fresh
Of course, chillies and peppers can be eaten fresh. They can even be the main vegetable in your meals. So we thought of some recipe ideas you could try.
Food Recipes with Fresh Capsicum
Bacon Wrapped Cheesy Jalapeños
6 to 7 large fresh jalapeños, halved and seeded
1/2 cup cream cheese at room temperature
1/4 cup grated sharp cheddar cheese
12 to 14 slices of uncooked bacon
1 small bunch of fresh chives
1. Preheat the oven to 220°C (425°F).< /span>
2. Mix the two cheeses and a little salt. Then stuff each half pepper with this filling. Wrap them with a slice of bacon, put on a baking sheet with parchment paper and garnish with the chives.
3. Bake for about twenty minutes, until the bacon is cooked.
4. Take out and serve. Can be eaten as a side dish, appetizer or starter.
Vegan Stuffed Poblano Peppers
4 to 5 poblano peppers (or large sweet peppers), halved and seeded (keep the stems!)
1/2 cup of black lentils (or beluga lentils)
1 tbsp of olive oil
1/3 cup chopped onion
2 tea spoon garlic minced
1 cup of cmushrooms sliced
2 cups of spinach roughly chopped
1 cup of homemade (or commercial) tomato sauce
Salt and pepper to taste
1. Rinse (and sort) the lentils. Then boil them in (2 cups) unsalted water until desired doneness (about 20 to 30 minutes), then drain in a fine mesh strainer and let cool.
2. While the lentils cook, sauté the onion and garlic in the olive oil for 2 to 3 minutes until the onions are translucent. Add the mushrooms and cook until tender. Add the spinach and cook for 2 to 3 minutes. Add lentils, tomato sauce, salt and pepper to taste. Cook for 2 to 3 minutes.
3. Preheat the oven to 200°C (400°F) and spray (or brush) a baking sheet with a little oil.
4. Fill each half of the poblano peppers (or large peppers) with the lentil stuffing. Then place in the oven for 30 to 35 minutes. Take them out and serve!
Over time, photos and other Capsicum recipes will be added. To learn more about our tips and tricks, visit our page regularly Recipes, tips and tricks!
- Sélection Reader's Digest, Les conserves, Édition canadienne, 1997, p. 16, 106, 113, 131.