Ciao Chow Linda

Domenica Marchetti’s Sweet and Sour Roasted Peppers

printable recipe here:

Ingredients

• 3 pounds ripe bell peppers

• 2 tablespoons tiny capers

• 2 tablespoons finely chopped fresh flat-leaf parsley

• 1 cup white wine vinegar

• 1 cup water

• 1/4 cup sugar

• 1 1/2 teaspoons fine sea salt

• 2 cloves garlic, sliced paper-thin

• extra-virgin olive oil

• EQUIPMENT:

• 2 sterlized 1-pint jars and their lids

Instructions

1. Grill the peppers until the outside skin is blistered and somewhat blacked all around.

2. If not grilling, you can roast the ppers in the oven.

3. Arrange an oven rack 4 inches below the broiler and preheat the broiler.

4. Place the peppers on a baking sheet and broil, turning every couple of minutes with tongs, until they are blistered on all sides.

5. Transfer to a bowl and cover, with a plate or with plastic wrap.

6. Let the peppers steam for about 10 minutes

7. Lay a pepper on a cutting board near the sink and slice or gently pull off the stem.

8. Let any juice from the pepper drain into the sink.

9. Cut the pepper in half and scrape off the charred skins, seeds and innards.

10. Cut the halves lengthwise into thin strips, about 1/4 inch thick.

11. Clean and slice the remaining peppers and transfer them to a heatproof bowl.

12. Stir in the capers and parsley.

13. Bring the vinegar, water, sugar, salt and garlic to a boil in a saucepan set over medium high heat.

14. Boil the brine for two minutes to dissolve the sugar and salt, and then pour it over the peppers.

15. Let steep for one hour.

16. Drain the peppers, reserving a little of the brine.

17. Pack the peppers tightly into the sterlized jars.

18. Spoon one tablespoon brine over the peppers.

19. Then fill each jar with enough oil to cover the peppers completely.

20. Cover tightly and let sit at cool room temperature for 24 hours.

21. Check to make sure the peppers are still submerged.

22. If not, add more oil.

23. Let the peppers cure for at least two days before using, then store in the refrigerator for up to three months.

24. To serve, remove from the jar only as much as you plan to use and let it come to room temperature.

25. Top off the jar with more oil as necessary to keep the remaining peppers submerged.