Roasted Peppers with Garlic

Wash and dry the jars, ensuring they are perfectly clean to prevent any contamination. Start by preheating the oven to a medium temperature so that it is ready to bake the peppers. Choose the ripest peppers, having a vibrant color, free of spots or imperfections. Wash them well under a stream of cold water, then dry them with a clean towel to remove excess water.

Cut the peppers in half, then remove the seeds and stems, making sure each piece is clean. After you have halves, cut them again into quarters, so they are easier to store in jars. Place the pepper quarters on a tray, being careful not to overlap them, and place them in the preheated oven. Bake the peppers for 5-10 minutes, at a medium to low heat, until they become slightly soft and their flavors intensify.

Once you take them out of the oven, sprinkle them with a little salt to help release their juices. Let them cool in a bowl covered with a damp kitchen towel, which will help retain moisture and flavors. Meanwhile, peel the garlic and slice it thinly, to maximize the aroma it will provide to the mixture.

After the peppers have cooled, carefully peel off their skins. Place them in sterilized jars, alternating layers of peppers with slices of garlic to create a balanced texture and flavor. In another pot, bring to a boil a mixture of vinegar, sugar, celery leaves, peppercorns, and mustard seeds. Let it boil for a few minutes, then remove the celery leaves and pour this hot mixture over the peppers, ensuring the liquid completely covers all the pieces.

Gently press the peppers with a wooden spoon to help release the juices and ensure an even coating. Immediately seal the jars airtight, to preserve all the flavors and prevent any contamination. Place the jars in a warm spot, wrapped in a blanket, leaving them to sit like this until they cool completely. Once they have cooled, store them in the pantry, where they can be kept for use in various delicious dishes. Bon appétit!