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 entrée.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • With a mortar and pestle, smash garlic with the salt; add the oil and vinegar. Pour over peppers and tomatoes. Marinate for several hours.

*

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

Nutrition Facts

155 calories; 14 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 233 mg sodium. 323 mg potassium; 7 g carbohydrates; 4 g fiber; 3 g sugar; 2 g protein; 0 g trans fatty acid; 534 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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