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Marinated Peppers and Tomatoes 2011

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  • Makes: 8 servings
  • Prep: 20 mins
  • Marinate: several hours
  • Broil: 10 mins to 12 mins

Marinated Peppers and Tomatoes 2011



  1. Preheat broiler. Place peppers on a baking sheet. Broil 2 to 3 inches from heat to blister skins, rotating peppers to blister evenly (10 to 12 minutes). Transfer peppers to a paper bag; close bag to steam peppers for 10 minutes to loosen skins. Peel off skins, then remove seeds and stems* (for milder flavor, remov ribs). Tear peppers into 3/4-inch strips, place in a bowl; add tomatoes.
  2. With a mortar and pestle, smash garlic with the salt; add the oil and vinegar. Pour over peppers and tomatoes. Marinate for several hours.

From the Test Kitchen


* Banana pepper heat varies. If your eyes water while handling the peppers, they are not. Wash your hands thoroughly after handling them.

Nutrition Facts (Marinated Peppers and Tomatoes 2011)

    Per serving:
  • 155 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 233 mg sodium,
  • 7 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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