Garlic Red Pepper Marinade Recipes

MARINATED RED PEPPERS

Marinated Red Peppers image

These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use.

Provided by Julie P.

Categories Appetizers and Snacks Seafood

Time 8h40m

Yield 40

Number Of Ingredients 8

Ingredients

4 cups distilled white vinegar
2 cups white sugar
2 cups vegetable oil
3 cups water
2 tablespoons salt
6 cloves garlic, crushed
1 (2 ounce) can anchovy fillets
10 red bell peppers, seeded and thinly sliced

Steps:

In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 11.9 g, Cholesterol 1 mg, Fat 11.1 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 391.4 mg, Sugar 11.2 g

MARINATED RED PEPPERS WITH GARLIC AND MARJORAM

Marinated Red Peppers with Garlic and Marjoram image

It's key that you let the marinated peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Provided by Samin Nosrat

Categories Bell Pepper Marinate Garlic Vinegar Bon Appétit Summer Side Vegetarian Broil Wheat/Gluten-Free Dairy Free

Yield 8 servings

Number Of Ingredients 6

Ingredients

8 red bell peppers
2 garlic cloves, very thinly sliced
1/4 cup olive oil
2 tablespoons (or more) sherry vinegar or red wine vinegar
2 tablespoons chopped marjoram, divided
Kosher salt

Steps:

Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14-17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.
Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.
Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top.

MARINATED PEPPERS

Marinated Peppers image

Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.

Provided by Angela

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 1h15m

Yield 3

Number Of Ingredients 9

Ingredients

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 ½ cloves garlic, sliced
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
½ teaspoon chopped fresh basil
½ teaspoon chopped fresh parsley
salt and pepper to taste

Steps:

Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g