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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
- 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.
- 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.
Put That Cucumber down
Zucchini pickles are the new big dill
Put that cucumber down.
A bite-sized lunch.
Free shipping, this weekend only!
The freedom to snack.
Savor the season.