Bull’s Horn Peppers

Preparation info

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By Ben Shewry

Published 2012

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  • 2 red bull’s horn peppers
  • 60 ml (2 fl oz/¼ cup) smoked oil
  • sea salt flakes


Place the peppers in a heavy-based roasting tray. Place the roasting tray on the stovetop (so you don’t burn your bench) and use a kitchen blowtorch to blister the skins. Once the peppers are evenly blistered all over, wipe off the skins with paper towel until it is all removed.

Cut the top off each pepper, then halve lengthways and remove the seeds. Place each half into an individual vacuum pouch and add 15 ml (½ fl oz) of the smoked olive oil to each bag along with a small pinch of salt. Vacuum-pack on 100 per cent for 33 seconds in a chamber vacuum sealer*.

When ready to serve, fill a medium saucepan with water and bring to the boil. Place the vacuum pouches in the boiling water and boil for 3 minutes. Remove from the water and open the bags. Place the peppers in a bowl and season well with salt.