Ingredients:
- 2 red peppers
- 2 green peppers
- 2 yellow peppers
- 1 garlic clove
- salt and pepper
- Espelette pepper (adjust according to desired spiciness)
- A dash of balsamic or sherry vinegar
- Extra virgin olive oil
Preparation:
- Begin by carefully washing and drying the peppers. For cooking, you have two options: either place them in an ovenproof dish and bake at 200°C for 35 minutes, or grill them on the barbecue for around 20 minutes, as I prefer.
- Once the peppers have blistered from cooking, transfer them to a dish lined with cling film, or use a plastic bag for convenience.
- Leave the cooked peppers to cool. Meanwhile, don’t forget to save some of the flavorful juice for later use.
- When the peppers have cooled, carefully remove the skin, seeds and stems, and cut into delicious strips.
- Arrange the bell pepper strips in a dish, varying the colors for an attractive presentation.
- Now prepare the delicious vinaigrette in a salad bowl: mix a tablespoon of olive oil, balsamic vinegar, 2 tablespoons of the reserved bell pepper juice, a dash of Espelette pepper for spiciness, and a little crushed garlic. Season to taste with salt and pepper.
- Drizzle the peppers with this delicious vinaigrette and toss gently to coat each strip with flavor. Take your time to taste this delicious vinaigrette and adjust the seasoning if necessary.
- To really bring out the flavors, let the peppers marinate for a while. Just before serving, add a final drizzle of olive oil for a touch of richness.
With these simple steps, you’ll have a vibrant and delicious pickled bell pepper dish that’s sure to impress your guests or brighten up your kitchen.
