Deep Red Bells

By • September 3, 2010 • 3 Comments

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Author Notes: I missed the submission deadline for the red pepper contest as I was catering to my sick kitty, but I figured I'd share my best red bell pepper recipe here anyway. As soon as peppers start flooding the farmers' market in late summer, I start making batches of these to use on sandwiches, salads, or crostini. They're ridiculously simple, with just a few ingredients, so it's essential to start with great fresh peppers that are perfectly ripe. (And yes, I was thinking of the Neko Case song when I came up with the name for this recipe :) )lastnightsdinner

Makes about 1.5 pints

  • 6 medium-large red bell peppers
  • Kosher or sea salt
  • 1/2 cup dry red wine
  1. Grill peppers on the hot side of a grill (we use hardwood charcoal) until the skins are blistered and blackening, about 25-30 minutes. Carefully transfer them to a large, deep bowl and immediately cover it with plastic wrap. Let sit until the peppers are cool enough to handle.
  2. Peel the peppers over the bowl, being careful to capture their smoky juices. Remove the seeds and stems, and tear the peppers into wide pieces. Add a couple of pinches of salt, then the wine, and gently toss. Transfer the peppers and liquid into a jar or jars and store them in the fridge for up to one week.
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Tags: savory, Versatile

Comments (3) Questions (0)

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Flower-bee

almost 2 years ago Droplet

Interesting idea. I wouldn't have thought to cover them with wine but will give it a try. A few fennel seeds in between might give it a nice flavor, too. Thanks for sharing.

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over 4 years ago dymnyno

You always come up with a winner! I especially like the fact that this has red wine in it. (Hope that your pusskins is doing better)

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over 4 years ago lastnightsdinner

Thank you! I like to use wine in these because while I like to brighten the flavor of the peppers and their smoky liquid with a little something acidic, the wine is a bit softer than vinegar would be. Our kitty is on the mend - thanks so much for asking :)