Monday, August 19, 2013
Roasted pickled red bell peppers
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.