Recipe: Marinated Roasted Red Peppers

Marinated Roasted Red Peppers

Marinated Roasted Red Peppers

Red bell peppers have been showing up at more reasonable prices recently. Which is great, because marinated roasted red peppers are one of the supreme tasty and healthy pleasures of life on earth. If you haven’t made these at home, now is the time to get started. But don’t be tempted to substitute yellow bell peppers which are beautiful, but tasteless, or green bell peppers which have a completely different flavor profile. Serves 4 as a side salad.

1 lb red bell peppers (usually 3 peppers, though if they weigh a little more that’s fine)
3 cloves garlic, peeled and finely chopped
1 t Kosher salt
1 T capers
1 T balsamic or red wine vinegar
3 T good olive oil

Method: char the peppers, turning until all sides and the ends are evenly blackened. (If the pepper has one of those SKU stickers from the supermarket, remove it first!) If you have a gas stove you can do this right over a burner. If your stove is electric, you’ll have to use the broiler. As the peppers are done, transfer to a paper bag and seal tightly. Allow the peppers to steam until they become cool enough to handle, about an hour. Remove the charred skin with your hands under running water and tear the peppers apart, discarding the stemĀ and seeds and pulling the flesh into strips the width of a fork. Drain thoroughly then mix peppers with the other ingredients. Allow to marinate at least 2 hours, during which the peppers will give off delicious juice* that blends with the other liquids. Serve the peppers as a side dish on their own, not mixed into a salad, so you can enjoy them to the fullest.

*I was once in Roma’s, my fine Italian deli, when an old-school guy ordered a sandwich with (non-marinated) roasted red peppers. Did he want dressing, he was asked? “No… just the juice ‘a the pep.”

This entry was posted in Recipes, Sides and tagged , . Bookmark the permalink.

4 Responses to Recipe: Marinated Roasted Red Peppers

  1. llcwine says:

    You can also char them by roasting them in the oven rather than using the broiler…I spray a bit of veggie oil on them and put them in a 400 degree oven….turning them as the skin blackens…then follow the same method of placing them in a brown paper bag to steam off the skins….delish

  2. Burnt My Fingers says:

    Thanks! That sounds like a lower maintenance method than mine, where you need to be checking the peppers almost constantly.

  3. Enough already! says:

    My favorite appetizer, on a slice of great baguette. Mouth is watering. I might try capers next time instead of my usual oregano. Thanks for the idea.

Comments are closed.