Blackened Marinated Peppers
Recipe: #35404
August 05, 2020
Categories: Appetizers, Peppers, Spanish, Grilling (Outdoor), Gluten-Free, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This is a great part of a tapas or antipasti platter. Or serve it simply with a piece of grilled fish or in salads."
Ingredients
Nutritional
- Serving Size: 1 (94.5 g)
- Calories 89.3
- Total Fat - 7 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 812.1 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 3 g
- Sugars - 2.7 g
- Protein - 0.9 g
- Calcium - 69.7 mg
- Iron - 0.4 mg
- Vitamin C - 10.1 mg
- Thiamin - 0 mg
Step by Step Method
Note: You can blacken the peppers by placing them directly on a flame, or on a barbecue, or under the broiler.
Step 1
Blacken the peppers.
Step 2
Once blackened all over, allow to steam in a covered bowl for 5 minutes.
Step 3
Peel and deseed. Don't wash the skins off under running water as you will lose a little of the fantastic sweetness that you've created by blackening them.
Step 4
Cut or tear each pepper into around 8 strips and place them in a bowl.
Step 5
Add the garlic, chillies, coriander seeds and olive oil to the peppers with a good splash of red wine vinegar.
Step 6
The key is to season well to taste.
Step 7
Toss this and, ideally, allow to sit for an hour, tossing occasionally, before ripping in your basil and serving.
Tips
No special items needed.