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Recipe Summary

prep:
20 mins
broil:
10 mins
stand:
10 mins
total:
40 mins
Servings:
8
Yield:
8 servings plus leftovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; fat 14g; saturated fat 2g; carbohydrates 7g; mono fat 10g; poly fat 2g; insoluble fiber 4g; sugars 3g; protein 2g; vitamin a 534.5IU; vitamin c 79.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.4mg; folate 32.3mcg; sodium 233mg; potassium 323mg; calcium 20.2mg; iron 0.7mg.
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