ROASTED SWEET PEPPERS in MARINADE

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The Sweet peppers are finally starting to ripen and are producing quite a crop.  I planted two heirloom varieties: Lip Stick Pimento and Jimmy Nardello. 

The Lip Stick is a lovely conical shaped pepper that is very sweet after it turns red. It has very fleshly walls that take well to roasting. 

The Jimmy Nardello is an old Italian heirloom that produces a long, slender sweet red pepper. It is a dependable and heavy producer under many weather conditions.  It’s walls are much thinner and harder to work with when roasted, but it is worth the effort.

After cutting off the tops and saving the seeds, I laid the peppers on a wire rack over a cookie sheet. The cookie sheet was there to catch drippings from the peppers as they cooked. I roasted the peppers in a 450F degree oven for about a half hour.

 

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The peppers need to roast until the skins start to bubble up and turn black. I always tend to get in a hurry and pull them out a bit too soon. That means they will be much harder to peel, so, leave them in the oven until the skins are bubbled and turning black all over.

Once the skin reaches the right color, remove the peppers to a bowl that is big enough to hold all of them.  Cover the bowl with a cloth and let the peppers “sweat” until they are cool enough to handle. The sweating process helps the skin to come loose from the pepper.

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Peel all the loose skin off of the peppers. At this point they can be frozen or used in a recipe.

I chose to marinate these peppers.

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RECIPE for MARINATED PEPPER SALAD

One full tray of roasted sweet peppers, peeled and cut into pieces.

Make a marinade of Balsamic vinegar and Olive Oil.

(I used a Black Mission Fig Balsamic Vinegar and Arbosana Olive Oil. I purchased both of them at Stuarto’s in Lexington, KY.)

Place 1 TBL chopped fresh garlic into a glass measuring cup.

Add  a pinch of sea salt

Pour 1/4 cup of the balsamic into the glass measuring cup.

Slowly pour in about 1/2 cup of  Olive Oil while whisking the mixture constantly. Whisk until all of the Olive Oil has been added and the mixture thickens up.

Pour the mixture over the peppers and gently stir to  coat each pepper.

Let sit, covered,  for a couple of hours, then refrigerate until ready to use.

Because Olive Oil thickens up in the refrigerator, set the dish out at room temperature about an hour before serving or gently heat it in the microwave.

These peppers are delicious served alone. They are also very good served with fresh tomatoes.  If you eat bread, they would be fabulous with fresh French Bread.

ENJOY!

Cooking With Love in MY Nonesuch Kitchen,

Karen

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