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Marinated Peppers and Tomatoes 2011
Ingredients
- 16 banana peppers
- 3 small tomatoes, cut in wedges
- 6 cloves garlic
- 3/4 teaspoon salt
- 1/2 cup olive oil
- 1/4 cup cider vinegar
Directions
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)
- Servings Per Recipe 8,
- cal. (kcal) 155,
- Fat, total (g) 14,
- sat. fat (g) 2,
- carb. (g) 7,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 3,
- pro. (g) 2,
- vit. A (IU) 534,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- sodium (mg) 233,
- Potassium (mg) 323,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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