Efrat's Notebook

Marinated Roasted Peppers Draft

Roasted, peeled peppers in a marinade of oil, vinegar and water with plenty of garlic, which I make with however many peppers I have.

  • KashrutParve

What you need

Amount:×1

How I make it

  1. Roast the peppers in a hot oven until charred, turning them now and then so they blacken well on all sides.

  2. Take the peppers out of the oven, put them in a large plastic bag and seal it to trap the steam.

  3. When the peppers have cooled, peel off the skins.

  4. Mix the oil, vinegar and warm water to make the marinade.

  5. Pour the marinade over the peppers. If it doesn't cover them, make more in the same ratio.

  6. Season with salt and scatter plenty of chopped garlic between the peppers.

What I've learned

  • I don't worry about overcharring. The skin comes off anyway, and the roasting is what gives the peppers their flavor.
  • The sealed bag makes peeling much easier.
  • I don't peel them under water; it washes away the flavor too.
  • The garlic matters most here, so I'm generous with it.

Source: ChefEf (chefef.com)