Marinated Peppers

  • Level: Easy
  • Total: 6 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

8 red bell peppers

2 cups plus 2 tablespoons olive oil 

1 1/2 cups sherry vinegar 

1 tablespoon fresh thyme leaves 

1 teaspoon red pepper flakes 

2 fresh bay leaves 

2 cloves garlic, minced 

Salt and freshly ground black pepper

Directions

  1. Preheat the oven to 450 degrees F. Line a sheet tray with foil.
  2. In a bowl, toss the peppers with 2 tablespoons of the oil. Place on the prepared sheet tray and roast until the skins blister and start to peel away, about 20 minutes.
  3. Place the peppers in a paper bag or in a metal bowl covered with plastic wrap. The steam will help the skins slide right off. When cool, peel the peppers.
  4. Combine the remaining 2 cups oil, the vinegar, thyme, red pepper, bay leaves and garlic in a deep, high-sided plastic container, and then whisk until fully incorporated. Season with salt and pepper. Place the cooled and peeled peppers in the mixture and marinate for at least 6 hours and up to overnight in the refrigerator.
  5. Store the marinated peppers refrigerated for up to 14 days in an airtight container.

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