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Peppers first roasted, then marianted in a delicious sweet and saour marinade made with salt, whie balsamic vinegar, regular vinegar, salt and white pepper. Delicious, especially served with meats. Taste of Artisan

Homemade Marinated Roasted Peppers

Course: Appetizer, Condiments, Side Dish
Cuisine: American
Keyword: Marinated Peppers, Marinated Roasted Peppers
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 7 days
Servings: 8 servings
Calories: 135kcal
Author: Victor
Print Recipe

Equipment

  • 1 One-Qt jar

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.

Nutrition

Calories: 135kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 443mg | Potassium: 290mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4192IU | Vitamin C: 171mg | Calcium: 12mg | Iron: 1mg