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Kitchen Notebook

August 13, 2020

Roasted and Marinated Jimmy Nardello Peppers

25 Mins

  • 5 Jimmy Nardello Peppers
  • 1/2 cup Olive Oil
  • 1/2 cup Red Wine Vinegar
  • 1 Tbsp Honey
  • 1 clove Garlic, minced
  • A couple sprigs Fresh Thyme
  • 1 tsp Crushed Red Pepper Flakes (to taste)
  • 1 tsp Sea Salt
  • 1 tsp Ground Black Pepper

Preheat oven to broil. Lay peppers on baking sheet and broil until completely soft and starting to blister. Remove from oven and place in a bowl. Cover with a towel and let stand until room temperature. Add remaining ingredients to a bowl and whisk to combine. Cut peppers in half, lengthwise, and remove seeds. Slice or tear peppers into strips that are roughly 1-inch thick. Add pepper strips to vinaigrette and stir to coat. Store in a jar or other airtight container up to 3 weeks. Enjoy on sandwiches, salads or straight out of the jar.

25 Mins Veg

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25 Mins Veg

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