Ingredients for Marinated Green Peppers
- Green Peppers
- White Wine Vinegar
- 1/4 cup water
- Olive Oil
- 1 bay leaf
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon black peppercorns
- Garlic Cloves
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How to Make Marinated Green Peppers
- Wash 1 pound of green bell peppers, cut them in half lengthwise, remove seeds and membranes.
- Pat the pepper halves dry with paper towels.
- Place pepper halves directly on a broiler pan under high heat. Broil for 8-10 minutes, flipping halfway, until skins are blackened and blistered.
- Immediately transfer peppers to a bowl and cover with plastic wrap for 5 minutes. This allows the skins to steam and peel off easily.
- Once cool enough to handle, peel off the charred skins and discard. Roughly chop the peppers.
- In a medium jar, combine 1/2 cup white wine vinegar, 1/4 cup water, 2 tablespoons olive oil, 1 bay leaf, 1 teaspoon salt, 1 tablespoon sugar, 1/2 teaspoon black peppercorns, and 2 cloves garlic (minced).
- Stir well to dissolve the salt and sugar.
- Add the chopped peppers to the jar.
- Seal the jar tightly and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled as a relish, side dish, or topping for your favorite dishes.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
85g
Fat
76g
Carbs
13g
