This spiced pepper confit is a bit like sunshine in a jar. It reminds me of the end of summer in the south of France, when the markets are full of peppers of all colors. My grandmother used to prepare a rustic version, cooked for a long time in a large copper pot, and the smell filled the whole house. I adapted her recipe with my Thermomix®, to save time and get a more homogeneous texture, but the spirit remains the same: a concentrate of sunny flavors. The peppers are of course the star of this recipe. Choose them in different colors (red, yellow, orange) for a visually more attractive result and to vary the flavors. The red will bring a more pronounced sweetness, the yellow a more acidic touch, and the orange a perfect balance. The onion, finely chopped, will melt gently during cooking and will bring an essential aromatic base. The raisins, full of sunshine, will soak up the juice of the peppers and will bring a sweet and mellow touch that contrasts pleasantly with the slightly acidic side of the peppers. As for the spices, they are the secret of this confit. Ground ginger brings a subtle warmth, paprika a smoky and slightly spicy note, nutmeg an aromatic depth, cloves a warm and comforting touch, and cumin an earthy and exotic note. The powdered sugar, finally, allows to caramelize the peppers and create a candied texture. For the preparation with the Thermomix®, it is important to respect the indicated times and temperatures. The first step, which consists of heating the spices in olive oil, allows to release their aromas and to diffuse them homogeneously in the confit. It is crucial not to exceed the temperature of 60°C to avoid burning the spices. When cooking the peppers, it is important to monitor the cooking and add a little water if necessary to prevent the mixture from sticking to the bottom of the bowl. The cooking time may vary depending on the variety of peppers and their water content. For a vegan version, you can replace the powdered sugar with maple syrup or agave syrup. You can also vary the spices according to your tastes: add a pinch of Espelette pepper for a spicier touch, replace the cumin with ground coriander for a fresher note, or add a few fennel seeds for an aniseed flavor. This spiced pepper confit is delicious served on grilled toast as an appetizer, accompanied by fresh goat cheese or tapenade. It can also accompany grilled meats, fish, or roasted vegetables. It is perfect for enhancing a gourmet brunch or for garnishing sandwiches. For optimal preservation, pour the still hot confit into sterilized jars. Close the jars tightly and turn them over for a few minutes to create a vacuum. You can also sterilize the jars for 10 minutes in boiling water for longer preservation. The confit can be stored for several months in a cool, dry place. Once opened, store in the refrigerator and consume quickly. You can prepare this confit in advance and store it in the refrigerator for several days. It will be even better after a few days, as the flavors will have had time to develop.

Candied Peppers with Spices

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Description

Ingredients (11 ingredients)

Preparation (4 steps)

Preparation of spices

Adding onion and raisins

Cooking the peppers

Jarring

Finished cooking? Great! 🎉

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