Simple Marinated Peppers

This recipe is from
Masala Farm: Stories and Recipes from an Uncommon Life in the Country
by Suvir Saran

 
Saran is an accomplished chef who is from India and has a farm in upstate New York with his partner Charlie Burd.  This makes for an interesting collection of recipes!  I’ve loved every one I’ve tried. 
 
We got several peppers in this week’s CSA share, both Carmen and Poblano.  I still had several Carmen Peppers left from the previous week.  I also had a Jalapeno from some weeks back.  I needed to use all these peppers and my friend reminded me of how she made these marinated peppers last year when we were in the same situation.  I thought it would be interesting to have the contrast of both the sweet and spicy peppers to serve on crusty bread.  They all turned out delicious.
 
Simple Marinated Peppers
from Masala Farm by Suvir Saran
 
Printable Version
 
10-12 Peppers of any variety (Bell, Carmen, Poblano, Jalapeno)
¼ cup Extra Virgin Olive Oil
3 T Balsamic Vinegar
Kosher Salt
3 fresh Garlic cloves
 
Heat broiler to High.
 
Line a baking sheet with aluminum foil.  Lay peppers out on baking sheet.  Broil until blackened on all sides about 20 minutes.  Rotate peppers often while broiling.
 
Once blackened, wrap each pepper in a damp paper towel and place in a paper bag to steam.  Set bag aside for 20 minutes.
 
After the peppers have steamed do the following with each pepper.  Unwrap the pepper from the towel and pull out the stem.  Turn the pepper upside down over the sink or bowl to drain.  Peel off the blackened skins.  Make one cut down the length of the pepper and lay out flat to scrap off the seeds with a knife. 
 
In a glass dish whisk together the olive oil, vinegar, and a sprinkle of salt.  Thinly slice the Garlic Cloves.  Place an open pepper in the baking dish and sprinkle a few slices of garlic, then fold the pepper closed.    Do this for each pepper.  Cover the glass dish and refrigerate at a minimum overnight.