Twenty minutes of work and a night in the fridge gives you something to spoon over almost everything you eat for the next few days.
This is not a preserve. There is fresh garlic sitting in oil, so it lives in the fridge and it is finished within four or five days.
Here in Bodrum we have what everyone calls köy biberi (village peppers). They are small, with thin skins and delicate flesh. They roast quickly, need no peeling and can be packed into the jar with their stems still attached. Padrón and shishito peppers behave in much the same way and make good substitutes.
They are perfectly good eaten as they are, as a meze, with bread to catch the oil.
Beyond that, they go on things. Lay them over a block of feta and scatter over some nigella seeds and sumac.
They also sit very happily next to grilled köfte, basmati rice and a chopped tomato and cucumber salad, which is where they usually end up in this house.
One of my favourite ways to eat them is over a soft French omelette, for breakfast or lunch. A French omelette is simple, but it is as much a technique as a recipe, so I have included my two-egg, olive-oil version below. It is a useful classic to know, with or without the peppers.
This is not a preserve. It contains fresh garlic in oil, so it must remain refrigerated and should be finished within four days.
Thicker, meatier peppers are a different proposition. Kapya, the red sweet pepper, is very good here, but the skin has to come off. There is a note below on how to prepare it.
Marinated Peppers
Makes one medium jar
INGREDIENTS
8 to 10 green peppers (köy biberi)
4 garlic cloves, peeled
1 tablespoon red wine vinegar
200 ml extra-virgin olive oil, plus more to cover
1 teaspoon salt
A few sprigs of thyme (optional)
METHOD
Heat the oven to 220°C. Arrange the whole peppers in a single layer on a baking tray without adding oil or salt. Roast for 15 to 25 minutes, turning them once halfway through, until blistered, softened and collapsed but not completely dried out.
While they roast, combine the garlic and olive oil in a small saucepan and place over low heat. Warm gently for 6 to 8 minutes, until tiny bubbles appear around the garlic and the cloves begin to soften without colouring, then remove from the heat and leave the oil to cool.
Dissolve the salt in the vinegar in a wide bowl. Add the warm peppers and turn them carefully until coated.
Layer the peppers in a clean jar with the garlic and thyme, then pour over the cooled olive oil, adding a little more if necessary so the peppers remain submerged. Leave to cool for no longer than 1 hour, then cover and refrigerate for at least 4 hours, preferably overnight.
Keep refrigerated and use within 4 days.
Kitchen Notes
If you use thick-fleshed peppers such as red kapya peppers, roast them for 25 to 35 minutes, until thoroughly softened and blackened in places. Transfer them immediately to a bowl, cover and leave to steam for 15 minutes. Peel while still warm without rinsing them, then remove the stems and coarse seeds before marinating as above.
French Omelette with Marinated Peppers
Serves 1
INGREDIENTS
3 large eggs
A generous pinch of fine sea salt
2 tsp extra-virgin olive oil, divided
2 to 3 marinated peppers, brought to room temperature and lightly drained
METHOD
Crack the eggs into a bowl, add the salt and beat thoroughly with a fork until the whites and yolks are completely combined, with no clear strands remaining. Place a 20 cm non-stick frying pan over medium-low heat and add 1 teaspoon of the olive oil, tilting the pan to coat the base. Let the oil warm until it moves freely and begins to shimmer.
Pour in the eggs and immediately stir in small, quick circles with a silicone spatula while gently shaking the pan back and forth. Keep the eggs moving so they form small, soft curds. When the eggs are mostly set but the surface remains glossy and slightly loose, stop stirring and spread them gently into an even layer.
Reduce the heat to low and leave for another 5 to 10 seconds, just until the underside holds together without colouring. Run the spatula around the edge, fold one-third of the omelette towards the centre, then tilt the pan and continue rolling it into a loose cylinder. Slide it onto a warm plate with the seam underneath.
Brush the surface lightly with the remaining olive oil to give it a smooth, glossy finish, then arrange the marinated peppers on top and serve immediately.
