Recipe courtesy of Eddie Russell
Show: Belly Up!
Episode: In a Pickle
Print
Total:
6 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy

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

Preheat the oven to 450 degrees F. Line a sheet tray with foil.

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.

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.

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.

Store the marinated peppers refrigerated for up to 14 days in an airtight container.

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