Marinated Roasted Red Bell Peppers
4 Large red bell peppers, roasted (in a pinch, use bottled)
1/4 C olive oil
1 Tbsp Red wine vinegar
1-2 cloves garlic, pressed or finely minced
1 Tbsp chopped fresh herbs (think: oregano, marjoram, thyme, basil)
1 Tsp Salt
Ground black pepper to taste
Slice the roasted peppers into long strips about half an inch wide. If using peppers from a jar, rinse well before slicing. Transfer the slices and any juices into a bowl. Whisk remaining ingredients together and pour over the peppers. Marinate in the refrigerator for 1 hour.
Roasted Red Bell Peppers
Start with firm peppers that have thick juicy walls. Thin peppers are prone to burning. Remove the stem and cut the peppers into lengthwise quarters. Remove the seeds and any membrane. Line the broiler pan with a clean sheet of foil. Peppers leak as the roast, and can create a real mess. Place peppers face down and slide the pan into the broiler so that the peppers are about 3 inches away from the flame. After 5 minutes being checking the peppers. The skins should blister and turn black. Don’t worry if not every speck of skin blisters or turns black. Once the peppers are uniformly blackened, use tongs to put the peppers into a plastic bag or a tightly covered glass dish. Let them steam for about 5 minutes. One by one, remove the peppers, and peel or rub the skin right off.
Store peppers in the refrigerator for up to one week, or in the freezer for 3 months.
See also:
Marinated red bell peppers
Roasted red bell pepper sauce