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Marinated Peppers and Tomatoes 2011

Sweet and spicy with a subtle hint of smoky flavor, this tasty combination of bright tomatoes and banana peppers perfectly complements a large variety of dishes. Serve atop juicy grilled chicken, or alongside a rich beef roast for an amazing entre.

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

Marinated Peppers and Tomatoes 2011

1,051 views
Rate me!
  • Makes: 8 servings
  • Prep: 20 mins
  • Marinate: several hours
  • Broil: 10 mins to 12 mins

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)

  • Per serving:
  • 155 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 0 mg chol.,
  • 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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