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