Marinated Roasted Red Bell Peppers

Name: Marinated Roasted Red Bell Peppers
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Cuisine: Global
Ingredients: 2 kilograms firm, fresh, clean red bell peppers; 237 milliliters bottled lemon juice; 473 milliliters white vinegar (5%); 237 milliliters extra virgin olive oil + additional for roasting the peppers; 2 cloves garlic, quartered; 2 teaspoons salt; 3 pints canning jars

Marinated Roasted Red Bell Peppers might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 30. One serving contains 30 calories, 1g of protein, and 1g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. A mixture of clean bell peppers, bottled lemon juice, vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. If you like this recipe, take a look at these similar recipes: Marinated Red Bell Peppers, Lecho – Marinated Red Bell Peppers, and Roasted Red Bell Peppers.

Instructions

Prepare water bath and mason jars if canning: If you are canning for shelf storage (and not just chilling in the refrigerator), place a steaming rack at the bottom of a large (12-qt) pot, add the empty mason jars that you will be using for canning.

Ingredients you will need

Water

Equipment you will use

Canning Jar

Pot

Fill the pot with enough water to cover the jars and bring to a boil. It takes a while to get a large pot of water to boil, so while the water is heating, proceed with the recipe.

Ingredients you will need

Water

Equipment you will use

Pot

Blacken Peppers, Broiler Method Position rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat element. Rub the surface of the peppers with a little olive oil (this will help them blister faster).

Ingredients you will need

Bell Pepper

Olive Oil

Peppers

Dry Seasoning Rub

Equipment you will use

Oven

Preheat broiler on high.

Equipment you will use

Broiler

Place peppers either directly on the top oven rack, with a pan to catch the drippings on a rack beneath, or place on a aluminum-foil or Silpat lined broiler pan (a cookie sheet will warp).

Ingredients you will need

Peppers

Equipment you will use

Baking Sheet

Broiler Pan

Aluminum Foil

Oven

Frying Pan

As the surface of the peppers blister and blacken, turn them with tongs so that they will blacken on all sides.

Ingredients you will need

Peppers

Equipment you will use

Tongs

Blacken Peppers, Stovetop Method If you have a gas range (or grill) you can place the peppers directly on the range top so that the flames lick the peppers. Work carefully so that as soon as one section of a pepper is blackened, you turn it to work on a fresh side.

Ingredients you will need

Peppers

Pepper

Equipment you will use

Stove

Grill

If you have an electric stove, heat a cast iron pan on high and place the peppers in the pan, allowing the peel to blister and blacken, turning so that all sides get blackened.

Ingredients you will need

Peppers

Equipment you will use

Stove

Frying Pan

Remove blackened peel: When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover. (The steam from the hot peppers will help dislodge the skins.)

Ingredients you will need

Chili Pepper

Peppers

Equipment you will use

Bowl

Once the peppers have cooled enough to handle, work with them one by one over a plate, gently peel off the blackened skins.

Ingredients you will need

Peppers

Cut the peppers in half and remove and discard the seed pods, stems and all seeds.

Ingredients you will need

Peppers

Seeds

Heat lemon juice, white vinegar, olive oil, garlic, and salt, in a saucepan until boiling.

Ingredients you will need

Distilled White Vinegar

Lemon Juice

Olive Oil

Garlic

Salt

Equipment you will use

Sauce Pan

Sterilize the lids: If canning for shelf storage, remove some boiling water from the pot of boiling water in step one and place into a bowl.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Put the lids in that bowl.

Equipment you will use

Bowl

Distribute peppers and vinegar mixture in jars: Use tongs or a jar lifter to remove mason jars from the boiling water in step 1 (if canning). Distribute the peppers evenly among the jars.

Ingredients you will need

Peppers

Vinegar

Water

Equipment you will use

Canning Jar

Tongs

Pour the hot vinegar mixture over the peppers to cover (try to make sure some garlic gets in each jar).

Ingredients you will need

Peppers

Vinegar

Garlic

Leave 1/2-inch head space on the jars. Wipe the rims with a clean, dampened paper towel.

Equipment you will use

Paper Towels

Place on lids and rings (do not tighten rings too tight).

At this point you can store in the refrigerator for several weeks. If you want longer storage, or shelf storage, proceed.

Water bath for canning:

Ingredients you will need

Water

Place filled jars in boiling water on a rack (from step 1). (Helps to use tongs and wear thick rubber gloves). Water should cover jars by at least an inch. Boil for 15 minutes.

Ingredients you will need

Water

Equipment you will use

Tongs

Let cool in pot for several minutes, remove.

Equipment you will use

Pot

Let cool completely. You should hear the jars "pop" as the lids seal.

Ingredients you will need

Pop