Ingredients
Units
- 4 large red, yellow or orange bell peppers
- 1 clove of garlic, sliced thin (optional)
- 1 tsp black peppercorns
- 1 ½ tsp kosher salt
- ½ tsp sugar or honey
- ½ –¾ cup white vinegar (depending how much you need to cover the peppers)
- ¼ cup water
- 3 Tbsp good extra-virgin olive oil
Instructions
- Preheat the oven to 425°F.
- Lay your peppers out on a lined sheet tray or baking dish. Place the peppers in the oven for 30-40 minutes, or until blackened, softened, and until the skin gets wrinkly and starts to peel off. It helps to flip the peppers over halfway through the cooking process. You can also do this directly over a gas flame or on a grill, turning the peppers until they are blackened and cooked on all sides.
- Once cooked, transfer the peppers to a heatproof bowl and cover with plastic wrap. Allow the peppers to continue to steam and cool for 20-30 minutes.
- At this point, the peppers should peel easily. Over a bowl, peel the peppers, and remove the stems and seeds. If any juice escapes while you are peeling the peppers, save the juice. It is gold.
- Slice the peeled peppers into strips, about an inch thick, or however you prefer. Add the peppers to the bowl of their reserved juices. Add the sliced garlic if using, peppercorns, salt and sugar to the peppers. (If you do not like strong garlic flavor, omit the garlic entirely.) Mix everything together gently. Cover the peppers with white vinegar and water. Add the olive oil. Let the peppers marinate in the fridge overnight before serving.
Notes
Peppers last in the fridge for about a week.
- Prep Time: 45 minutes + marinating overnight
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Quick
- Cuisine: Ashkenazi