Ingredient Checklist


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.

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; 79 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;