by Matthew Gerrard
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In cooperation with Caen side (Calvados)And the freedom Serves you regularly Simple and effective recipecomplicityHanna Granottiercreator of the Bien Dans Son Assiette workshop.
This Sunday, July 3, 2022, she explains how to make spiced pepper In three colours.
Originally from Central America, peppers display their beautiful colors on market stalls all summer long. It really evokes the holidays in the sun and comes in many varieties: raw in salads, grilled on the barbecue, cooked in ratatouille or, as in my favorite recipe, in a delicious marinade!
For two people you will need: 4 peppers of different colors, 2 cloves of garlic, 1 tablespoon of liquid honey, 2 tablespoons of balsamic vinegar, 4 tablespoons of olive oil, salt and pepper.
Preheat the oven to 220 ° C in the convection mode.
Rinse the peppers and place them on a large baking sheet lined with parchment paper. Put garlic in the shirt. Bake as high as possible in the oven for 30 minutes. Fry them after 20 minutes, until the peppers are well softened and black in places.
After letting the peppers cool, carefully remove the stems and skins, making sure to catch the juice inside each pepper. In a salad bowl, cut the pepper into wide strips, then add the crushed garlic, honey, vinegar, oil and cooking juice.
Season with salt and pepper, then mix gently. Cover the bowl with a plate and let it marinate for at least an hour or overnight for the flavors to blend!
Hanna’s good advice
It is so good and easy to prepare that I advise you to double the quantities of pickled peppers to always have on hand. Keep it in a closed jar. They will keep for two to three weeks in the refrigerator and you can use it at your spare time to flavor salads, complement grilled vegetables, garnish toast slices or even simmer delicious “salsa” for fish or meat…a real treat in impression!
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