Vinegar Marinated Green Chili Peppers Recipes

MARINATED PEPPERS

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.

GARLIC-CHILE VINEGAR

Steps:

• Place chiles, garlic, and ginger in a jar. Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour hot brine into jar; let cool 30 minutes. Cover and chill at least 4 hours before using.
• Do Ahead
• Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.

BIG-BATCH MARINATED BELL PEPPERS

Steps:

• Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.
• Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.
• Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.

MARINATED GREEN PEPPERS

Steps:

• Wash peppers, cut in half, remove seeds and fibrous linings.
• Dry the pepper halves and place them under high heat in the broiler.
• Broil until the skins are brown.
• Remove from fire and peel off burnt surface. Combine the vinegar, water, oil, bay leaf, salt, sugar, peppercorns and garlic in a jar.
• Shake well to blend.
• Put peppers in a jar.
• Pour marinade over them.
• Store in the refrigerator for at least 3 hours.
• These are usually served as a pickle or relish.

CHILI GARLIC VINEGAR

Steps:

• Pack chili peppers and garlic into a sterilized jar.
• Add salt and vinegar.
• Cork and give a shake.
• Let sit in a cool, dry, dark place for flavor to be released about 3 weeks giving a shake occasionally.
• Should last about 6 months.

VINEGAR-MARINATED GREEN CHILI PEPPERS

Steps:

• 1. Prepare the tamarind paste. Then, place the chili peppers in a small, non-reactive bowl. Add the salt and mix well. Set aside about 2 hours at room temperature. (By then the salt will have drawn out the juices from the chili peppers, and the bowl will have a fair amount of juice.)2. Mix in the vinegar, tamarind paste, sugar, and mint. Refrigerate at least 24 hours before using. Then, transfer to a sterile glass jar and store in the refrigerator about 1 year. Serve chilled or at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MARINATED RED PEPPERS

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.

ROASTED AND MARINATED BELL PEPPERS

Steps:

• Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
• In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.

VINEGAR-MARINATED GREEN CHILI PEPPERS

Steps:

• 1. Prepare the tamarind paste. Then, place the chili peppers in a small, non-reactive bowl. Add the salt and mix well. Set aside about 2 hours at room temperature. (By then the salt will have drawn out the juices from the chili peppers, and the bowl will have a fair amount of juice.)2. Mix in the vinegar, tamarind paste, sugar, and mint. Refrigerate at least 24 hours before using. Then, transfer to a sterile glass jar and store in the refrigerator about 1 year. Serve chilled or at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.