B-well Roasted and marinated peppers
(09 Sep 2019)

Marinated Pepper

B-well Roasted and marinated peppers
Recipe by Josh Wiid

6 Peppers, 2 of each colour
2 Lemons, zested and cut in half
2 Tbsp B-well Canola oil
3 Garlic cloves, minced
2 Tbsp Parsley, finely chopped
1 Chili, deseeded and finely chopped
2 Tbsp White wine vinegar
1 Cup B-well Extra virgin olive oil
Fresh rosemary stalks
Salt and Pepper

Pre-heat your oven to full
Cut the peppers into quarters, and remove all seeds and white flesh. Place in a mixing bowl with the lemons, B-well Canola Oil and seasoning. Rub into lemons and peppers, then roast until charred and softened.
Remove from the oven, place in a bowl or container with an airtight lid or cling wrap, and allow to steam until cool. This will make removing the skins far easier, and also finish the cooking process off the heat.
Once the peppers are peeled, set aside with roast lemons. In a separate bowl, combine the garlic, parsley, lemon zest, chili, vinegar, olive oil and a pinch of salt & pepper.
Mix well until dissolved and combined. Pour over peppers and lemons, and rub in once again.
Layer the peppers into glass jars along with the Rosemary stalks. Top up with remaining oil mixture until filled. Will last up to a month in the fridge if kept cool and covered completely with oil.


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