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I love marinated peppers. I have a lot of peppers, and am planning to roast and marinate them. But looking at recipes online, I'm not finding much that looks like what I find in good Italian restaurants. The ones I've had don't use balsamic vinegar. (Do I dare say I don't like balsamic that much? Suddenly it seems like every recipe containing vinegar calls for it.) White vinegar doesn't seem like the best choice either. White wine vinegar maybe? In a non-Italian recipe I'd use brown sugar probably, but I'm thinking white sugar to sweeten it? Anyone have a recipe they'd like to share? Thanks!
The best way to roast them is on a charcoal fire - just place the peppers directly on the coals, and turn them every couple minutes until they're completely blackened. Let them cool in a paper bag and then wash off the burnt skin and seed them. Taste them at this point, this might be the level of sweetness you're thinking of. These will actually freeze quite well if you have a lot of peppers, and you can puree them to make all sorts of sauces.
I'm not sure of the exact marinade you're thinking of, but I like minced garlic, diced shallots, and flat leaf parsley in olive oil and red wine vinegar (S+P to taste). Make it a day ahead so all the flavors blend into the oil. I usually go with 1/3 cup olive oil, 1 Tbsp vinegar, 2 garlic cloves, 1 medium shallot, and about 1/2 cup parsley leaves. Don't be afraid to use a lot of salt. Red pepper flakes work really well too.
The best way to roast them is on a charcoal fire - just place the peppers directly on the coals, and turn them every couple minutes until they're completely blackened. Let them cool in a paper bag and then wash off the burnt skin and seed them. Taste them at this point, this might be the level of sweetness you're thinking of. These will actually freeze quite well if you have a lot of peppers, and you can puree them to make all sorts of sauces.
I'm not sure of the exact marinade you're thinking of, but I like minced garlic, diced shallots, and flat leaf parsley in olive oil and red wine vinegar (S+P to taste). Make it a day ahead so all the flavors blend into the oil. I usually go with 1/3 cup olive oil, 1 Tbsp vinegar, 2 garlic cloves, 1 medium shallot, and about 1/2 cup parsley leaves. Don't be afraid to use a lot of salt. Red pepper flakes work really well too.
That sounds delicious. I may go with that, adding a touch of sugar.
Quote:
Originally Posted by Gandalara
You could try your favorite Italian salad dressing as a marinade.
And for now, I might fool around with my husband's Good Seasons as a base to see if I can make something I like.
Roast and peel your peppers. A couple of hours before serving, coat them in good olive oil, a stingy dab of fresh lemon juice, and a whole bunch of crushed garlic. You can also add a finely minced fresh lemon thyme and parsley.
Don't can in oil and don't leave minced garlic in oil for very long. You can roast and peel your peppers and freeze them that way. Prepare each batch as you serve them.
I've always been leery of canning. Good idea to freeze in batches. I can easily play around with marinades each time, too.
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