These marinated roasted peppers are scrumptious and easy to make, though roasting, cooling, and peeling peppers is a bit time-consuming. Nevertheless, I think these peppers are totally worth it. They pack so much flavor! You can serve them with BBQ and grilled meats, omelets, fried eggs, put on burgers and sandwiches, and more. Another way to utilize them, which I like a lot, is to add them to soups. Their sweetness, saltiness, and acidity will elevate any soup to a whole new level. Try making a simple beef or chicken soup with these peppers. You will immediately see what I mean.
Picking peppers for marinating
Always pick the freshest bell peppers, free of bruising, rot, and discoloration. They should be firm, and any peppers that are going soft should not be used. This will ensure not only the optimum taste but also the shelf life of your marinated peppers.
Making marinated peppers
The process couldn't be simpler. First, roast, grill, or broil the peppers until they blacken and soften around the stems. Let them cool tightly wrapped in foil, as that will help them soften up and peel more easily later.
Once the peppers cool down, peel them, getting rid of most of the seeds as well. Some seeds may remain, but that won't hurt the final product.
While the peppers are cooling, prepare the marinade. This is a super easy step. Just combine all of the marinade ingredients in a bowl and whisk until the salt dissolves. That's all there is to it—the marinade is done.
Finally, mix the peeled roasted bell peppers with the marinade and transfer them to a clean glass jar. Close with a tight lid and refrigerate for at least a week before consuming.
Storage
These peppers cannot be canned. They must be stored in the fridge in a tightly closed container, like a one-quart glass jar with a tight lid. They will keep well for a good month and even longer. Last year, I made three jars, and some remained in the fridge for over six months without any noticeable taste deterioration or signs of spoilage.
Uses
These peppers go very well with just about any meat—grilled, BBQed, roasted, or fried. I like adding them to fried eggs, omelets, quesadillas, and more. They also make burgers and sandwiches taste much better.
You can also make soup with them. This is one of my favorite uses of marinated peppers. Peppers add sweetness, acidity, and saltiness to the soup. They also bring a lot of summer flavors similar to what you get from adding fresh herbs to your soup. They elevate soup to the next level. Try making the plain chicken noodle soup with a cup or two of these chopped marinated peppers. You will see what I mean.
Enjoy!
Ingredients
- 9 large bell peppers
For the marinade
- 6 Tbsp sunflower oil
- 3 Tbsp white balsamic vinegar
- 3 Tbsp white vinegar
- 1 1/2 tsp sea salt
- 3/4 tsp white pepper
Instructions
- Wash and dry the peppers, then grill them over low heat or broil them in the oven until they blacken and soften around the stem.
- Place the roasted peppers on a tray/baking pan and cover it tightly with aluminum foil. Keep them wrapped for about an hour to let the peppers steam. This will make them peel more easily.
- Next, once the peppers are cool enough to handle, peel them and remove the seeds and stems.
- To prepare the marinade, place sunflower oil, both types of vinegar, salt, and pepper into a medium bowl and whisk until the salt dissolves.
- Pour the marinade over the peppers and mix well.
- Transfer the peppers and the marinade to a 1-qt jar and close with a tight lid.
- Keep refrigerated for a week before consuming. Store in a fridge for 1 month or longer.
Special Equipment
- 1 One-Qt jar
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