Monday, August 19, 2013

Roasted pickled red bell peppers

My grandmother (my dad's mom) was a great cook, she used to make amazing roasted pickled red bell pepper. When I missed the flavor I went on a hunt for a recipe that reminded me that perfect balance between vinegar, salt, sugar and red bell peppers. Here is what I came up with: You need 4 fleshy medium sized red bell peppers • 1/2 cup white vinegar • 1 teaspoon kosher salt • 1/2 teaspoon pepper • Pinch of sugar • 3 big bay leaves.
Preheat the oven to 350º. Put the red bell peppers on a sheet of foil on a baking sheet and roast them for 45 minutes. Take them out when they are soft, let them cool down and rinse under cold water. Peel the skin and remove the seeds. Cut them into 0.25" strips. • Put the rest of the ingredients in a small pot and let them boil (gently) for 2-3 minutes. Add the bell pepper stripes and boil for 2 minutes. Turn off the heat and let it cool down for a few minutes. Take out the bay leaves and transfer the bell peppers into a tight container. They are ready to be served. Keep them in the refrigerator. • Enjoy.
Tip: there is another way to peel the red bell peppers. After you took them out of the oven put them in a plastic bag and seal it. Let steam and cool for 10 - 15 minutes and then peel the skin. Continue as mentioned above.

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