Pickled Roasted Peppers
Description
Recipe for marinated roasted peppers. If you roast juicy, sweet bell peppers and then pour marinade over them, in about six hours you get an extraordinarily delicious summer appetizer. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. First, wash and dry the peppers. Place them on a rack, set the oven temperature to 200 degrees (grill mode), and roast.
- 2
Step 2
2. Bake for about twenty minutes. The pepper skin will puff up and char in spots. When done, carefully place the pepper in a bag.
- 3
Step 3
3. Now tie the bag tightly and refrigerate for about thirty minutes. This way, the peppers will be very easy to peel. Peel them: remove the stem along with all the insides, holding the pepper vertically. Drain the juice into a separate container, remove the skin, and take out any remaining seeds.
- 4
Step 4
4. Let's prepare the marinade. Peel the garlic and slice it into very thin crosswise slices. In a mortar, crush the black pepper, sugar, salt, and basil. If you have fresh basil, it will work better here. Simply chop it and mix it with the sliced garlic.
- 5
Step 5
5. Add to the mortar mixture pepper juice (four tbsp.), lemon juice, balsamic vinegar, and olive oil. Mix everything well. With your hands, divide the peppers into three or four parts and layer them in a flat dish. Pour marinade over each layer and add garlic.
- 6
Step 6
6. Cover the dish with plastic wrap and refrigerate for about six hours. Before serving, let the pepper sit at room temperature for a bit.