Saturday, March 29, 2014

Roasted Peppers with Balsamic Vinegar

A few years back I was sitting and visiting with one of my sisters and she brought out a dish of pepper strips, which had been charred, peeled and pickled in balsamic vinegar and we snacked merrily away on them.

OK, so we ate them all.

But I really liked them so I started making them for myself whenever peppers came on sale and then I would have to hide them from myself so I wouldn't eat them all at once.

Well, it just so happened I had a few peppers in the fridge that needed to be eaten soon.  And umm, gee, NPA is Friday so I had one of those light bulb moments, and decided to make them up for Friday.

I also happen to have a red onion in the pantry and lots of garlic, so I decided that maybe the onions and garlic would be amenable to the slight pickling action of the balsamic vinegar.  Figuring if it didn't work, well, gee, I would just eat the evidence or make an offering to the kitchen goddess.

So here's the how to's.

First off, you need to skin those peppers.  I don't have a gas stove, but I do have a broiler element in my oven so they went under the broiler for a few minutes, just until the skin on the peppers blackened and cracked.  At which point I turned them around and did the other side.  I wanted the skin to be 'burnt' off on all sides.   If you have a gas stove this is even easier, just turn them over in the flame until they blacken.  Or use your gas BBQ grill.  All of these methods work.

As soon as the skin is blackened, place the peppers in a Ziploc bag or a covered bowl so they can 'sweat' a little.


















This loosens the skin so you can just wipe or peel it right off.























Once that is done, go ahead and cut the peppers down on each side, and then cut them into strips.  But don't keep the inside seeds or ribs, they just get downright nasty, throw those away.   Place into a bowl and set aside.

 Pour about 1/4 cup or just three or four glugs of balsamic vinegar over the peppers and about the same amount of olive oil.  Set aside.  I didn't measure, just glugged it on there.

I tried adding the red onions, raw, but they were too harsh, so I zapped them in the microwave in some balsamic vinegar and olive oil, along with a clove of garlic.  Yes. A single clove, I restrained myself.   But I had a hard time keeping from eating all the onion.

I had to taste test it.
And gotta say, I'm so going to do this again, however, I added them to the peppers. What was left, that is.

Gave them a good stir and made them pose, a couple of times.

And they are now ready to be eaten.  



These would be great on a cheese plate with salami or on an antipasto plate, oh heck with it, just fork em up and eat them.
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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