Marinated Red Peppers With Cumin Recipes

MARINATED RED PEPPERS

Steps:

• In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
• Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

MARINATED PEPPERS

Steps:

• Preheat the oven to 450˚ F. Put the peppers on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast until the skins are charred in spots and the peppers are tender, 20 to 30 minutes (the Italian peppers may be done before the bell peppers). Remove the peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam so the skins loosen, at least 20 minutes.
• Carefully peel the skins off the peppers, scraping away any stuck bits using a paring knife. Lay the peppers flat on a cutting board and tear them open like a book; remove the stems and scrape away the seeds, then tear the peppers into long strips, about 1 1/2 inches wide. Transfer the strips to a medium bowl.
• Add the remaining 1/4 cup olive oil, the vinegar, oregano, basil, garlic and a big pinch of salt to the peppers; toss. Transfer to a small jar and refrigerate at least 3 hours or up to 1 week.

MARINATED ROASTED RED PEPPERS

Steps:

• Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
• Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
• In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

MARINATED PEPPERS

Steps:

• Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
• Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
• Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

MARINATED ROASTED RED PEPPERS

Steps:

• Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
• Transfer to a bowl, then cover and let steam 10 minutes. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
• Whisk together remaining ingredients in a bowl and add peppers, tossing to coat. Marinate at room temperature, tossing occasionally, at least 1 hour.

MARINATED ROASTED RED PEPPERS

Steps:

• Roast Place bell peppers directly over a gas flame and cook, turning with tongs, until charred all over.
• Steam and peel Transfer to a bowl and cover tightly with plastic wrap. Let stand until cool enough to handle, about 10 minutes, then rub off skins with a paper towel. (Do not run peppers under water, or you will wash away the flavor.) Remove seeds and veins and discard.
• Marinate Slice peppers into 1-inch-wide strips. Transfer to a bowl and toss with oil, vinegar, and garlic. Season with salt and pepper, and toss with basil. Serve immediately, or refrigerate, covered, up to 3 days. If refrigerating, bring to room temperature and wait until just before serving to add basil.

MARINATED RED PEPPERS WITH GARLIC AND MARJORAM

Steps:

• Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14-17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.
• Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.
• Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top.