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Dieter's pickled peppers

updated

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Ingredients for 4 servings:

  • 2 bell peppers, yellow
  • 2 bell peppers, red
  • 5 tbsp olive oil, good
  • 1 tbsp balsamic vinegar
  • ½ bunch parsley, flat
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Wash, trim, and quarter the peppers. Preheat the oven grill to its highest setting. Roast the peppers on the top rack under the grill until the skins begin to blacken. Remove the peppers from the oven and cover with a wet kitchen towel until cool. Peel off the skins. Mix together the olive oil, balsamic vinegar, salt, and pepper to make a marinade. Cut the peppers into fairly fine strips and marinate, ideally overnight. Season again with salt, pepper, and vinegar. Finely chop the parsley and mix with the peppers. Serve with white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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