Piperies Xythates Marinated Bell Pepper Recipes

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.

QUICK AND TANGY MARINATED SWEET PEPPERS

Steps:

• Heat oven to 375 deg F/ 190 deg Celsius.
• Place the peppers snugly together in an oven dish. When oven reaches the correct heat, put the peppers in the oven.
• In the meantime, mix the vinegar, sugar, water and salt in a small pot.
• Peel and chop the ginger and garlic and add to the pot, also the coarse black pepper and chilli/hot pepper flakes. (You can use fresh hot chillis as well, but remove the seeds first and then chop finely).
• The potato peeler should have yielded thin blobs of lemon zest without the white pith. Add that to the pot as well.
• Stir, bring to the boil, and turn off the heat.
• In the meantime, the peppers in the oven should char and blister lightly on the outside. Turn them with a long-handled fork. When blistered all over, take out and cover with a thick kitchen cloth until cool enough to handle.
• They will be very soft and cooked, but that also makes them easier to digest!
• Peel off the thin outer skins, remove the seeds, stem end and ribs, and cut into rough strips. I layered the strips from green to red in a glass bowl which also has a plastic lid for storage.
• Carefully pour over the marinade (actually just like pickling liquid). Push some of the lemon zest into the pepper mixture, otherwise they all stay on top.
• Cool, cover, refrigerate, and start using the next day.

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.