Parfait! Balsamic Roasted Peppers

04PeppersRoastedbfLOAfter all the process and production involved in making the sauce(s), then the pork, and then the buns this week, I thought I’d close with a very simple, but incredibly tasty way to treat your peppers. Fergetabout the blackening and then paper bagging and then skinning your peppers. The same for those price-y jars of (presumably) pre- blackened, bagged, and skinned peppers in the market.

All you need is peppers, time, and a good balsamic vinegar – mine is 25 years old.

•4 red, yellow and/or orange peppers – or 1 bag of mini red, yellow, and orange peppers
•8 cloves garlic, peeled
•2 tbsp balsamic vinegar

Cut the peppers into quarters if using regular peppers, halves if the minis and remove the seeds and any extra bits of membrane.

03PeppersTossedbfLOAdd the peeled garlic cloves, then sprinkle with the balsamic vinegar and toss to combine.

Turn into a baking dish, cover, and pop into a preheated 350º oven for 90 minutes.

That’s it! Little could be simpler; or better to spread on crusty bits of bread or serve with meats – we usually end up with ours on top of some beer-braised linguiça, but I wouldn’t say no to these beauties on a ‘za!, either.

Happy peppering.

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