These roasted and marinated sweet peppers are peppin' and poppin' with aroma, flavor and color. You ready for this punch to the tastebuds? (Yeah, you are.)
4 sweet peppers (try bell peppers or jimmy nardellos or a combination of sweet and slightly spicy peppers)
2 tbsp sherry vinegar
2 stems of basil
1 clove garlic
¼ cup olive oil
Start by roasting the peppers. You can do this over a gas burner on the stove or under the broiler in the oven. Rotate the peppers when each side is completely charred. You want as much of the outside as possible to be entirely black. Remove from the burner or oven and put into a bowl covered with plastic wrap or into a plastic bag to steam. Let sit for 10 minutes.
Remove the peppers and wipe off the charred skin with a towel or your hand. Careful, they will be hot! Cut the peppers open and wipe out any seeds and remove any thick white pith. Cut or peel the peppers into large strips and place in a bowl or storage container.
Toss the peppers with the sherry vinegar, basil, olive oil, and a generous sprinkling of salt. Let marinate for at least 1 hour. They will store great in the fridge for up to a week and can be served alongside grilled meat or fish, used in sandwiches or salads.