Pickled Roasted Peppers

Name: Pickled Roasted Peppers
Prep time: 20 min
Total time: 1 h 20 min
Yield: 3 c.
Ingredients: 2 medium red peppers; 2 medium yellow peppers; 2 tsp. canola oil; Kosher salt; pepper; 1/2 c. white wine vinegar; 1/2 c. cider vinegar; 1/2 c. water; 1 clove garlic; 2 tbsp. sugar; 2 tbsp. finely chopped fresh oregano leaves

By Bobby FlayPublished: May 26, 2012

Yields:

3 c.

Prep Time:

20 mins

Total Time:

1 hr 20 mins

Cal/Serv:

Jump to recipe

These pickled red and yellow papers are fun as a side dish or appetizer, or as a tasty sandwich topping.

Advertisement - Continue Reading Below

Ingredients

2 medium red peppers
2 medium yellow peppers
2 tsp. canola oil
Kosher salt
pepper
1/2 cup white wine vinegar
1/2 cup cider vinegar
1/2 cup water
1 clove garlic
2 Tbsp. sugar
2 Tbsp. finely chopped fresh oregano leaves

Directions

1. Step 1Preheat oven to 400 degrees F.
2. Step 2On jelly-roll pan, brush red and yellow peppers with oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Roast 30 minutes or until charred on all sides, turning occasionally. Transfer to bowl, cover with plastic wrap, and let stand 15 minutes.
3. Step 3Meanwhile, in 1 1/2-quart saucepan, combine vinegars, water, garlic, sugar, and 1 tablespoon salt. Heat to boiling on high, stirring. Boil 1 minute. Remove from heat; let cool.
4. Step 4Peel off skin from peppers and discard; remove and discard stems and seeds. Thinly slice peppers and transfer to medium bowl.
5. Step 5Stir in oregano and vinegar mixture. Cover and refrigerate for at least 4 hours or up to 2 days.