in Italy

Pickled peppers

updated

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Ingredients for 4 servings:

  • 4 bell peppers, mixed
  • 2 garlic cloves
  • 1 Pepper
  • 1 tsp rosemary
  • 2 tbsp white wine vinegar
  • Pepper, from the mill
  • Salt
  • olive oil

Instructions

Working time approx. 25 minutes; Rest period approx. 2 days; Total time approx. 2 days 25 minutes

Antipasti

Place the peppers in the oven at 250°C (482°F) until the skin turns dark. Then peel it off. Meanwhile, peel the garlic cloves and thinly slice them. Do the same with the chili peppers. Remove the seeds, depending on how hot you like them. Halve and clean the skinless peppers, and quarter them according to size. Place them in a freezer bag. Mix the garlic and chili peppers with the vinegar, oil, and spices and pour over the peppers. Use enough oil to coat the peppers well. Spread everything evenly and seal the freezer bag tightly. Let it sit for two days.

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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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