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Marinated Peppers and Tomatoes
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, remove 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
- Note * 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)
- Servings Per Recipe 8,
- Calories 155,
- Protein (gm) 2,
- Carbohydrate (gm) 7,
- Fat, total (gm) 14,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 10,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 3,
- Vitamin A (IU) 534,
- Vitamin C (mg) 79,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Sodium (mg) 233,
- Potassium (mg) 323,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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