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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Marinated Peppers and Tomatoes 2011
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Directions
- 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.
- 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
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* 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 ,
- 14 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 10 g monounsaturated fat ),
- 0 mg chol. ,
- 233 mg sodium ,
- 7 g carb. ,
- 4 g fiber ,
- 3 g sugar ,
- 2 g pro.