Blistered Green Peppers With Sherry Vinegar Recipes

BLISTERED SHISHITO PEPPERS

Steps:

• Salt: Remove to a bowl and sprinkle the shishito peppers with salt.
• Make balsamic glaze (Optional): Add a couple tablespoons of balsamic vinegar* to the pan. Remove from heat, and let bubble until the vinegar reduces to a glaze, which should be very quickly. Pour over the blistered shishito peppers. *Balsamic vinegar can be syrupy and sweet, or thin and acidic. Use the syrupy kind. If what you have is thin and very acidic, stir with a half teaspoon of sugar or honey before adding to the hot pan.

BLISTERED GREEN PEPPERS WITH SHERRY VINEGAR

Steps:

• If using bell peppers, peel with a vegetable peeler. Steam whole peppers for about 8 minutes, just until softened. Set aside until cool enough to handle, then remove stems and seeds, working gently to limit breakage. Cut peppers into large pieces and set aside to dry on paper towels. (Recipe can be made up to 8 hours in advance.)
• Just before serving, heat fat in a large skillet (not nonstick) over high heat. Add peppers and stir-fry until skins blister and brown, 3 to 5 minutes. Transfer to a large serving dish and sprinkle with vinegar, salt and pepper. Taste and adjust seasonings. If desired, sprinkle with coriander. Serve immediately or at room temperature, as an appetizer or side dish.

BLISTERED SWEET PEPPERS

Steps:

• Preheat the oven broiler to high. Place the oven rack in its second highest position.
• Place the whole red and yellow peppers on their sides on a baking sheet and broil for 5 minutes on each side, leave about 3 inches between the flame and the top of the peppers. This will take about 20 minutes or so. The skins will be charred and he flesh of the peppers soft.
• Place the peppers in a glass bowl and cover tightly with plastic wrap. Let cool to room temperature for 20 minutes.
• Slice the cooled peppers lengthwise in half and remove and discard the skins, seeds, and ribs. Slice into 1/4 inch wide strips and set aside.
• Heat the olive oil in a large saucepan over medium heat and sweat the onions for 5 minutes, or until just soft and translucent. Add the garlic and saute for 2 minutes.
• Stir in the chile flakes and paprika, then add the roasted peppers strips, peppadews, bay leaf, rosemary, and thyme. Lower heat and cook at a low simmer for 20 minutes to allow flavors to meld.
• Stir in the red wine vinegar and capers and simmer for 5 minutes. Remove and discard the bay leaf, rosemary, and thyme. Stir in the salt.
• Transfer to a serving bowl and serve at room temperature.

ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR

Steps:

• Heat the oven to 400 F degrees.
• Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
• Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
• Peel, seed and tear them into strips. Set aside.
• Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
• Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
• Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.