Deep Red Bells

By lastnightsdinner
September 3, 2010
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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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Condiment|Vegetable|Make Ahead|5 Ingredients or Fewer|Serves a Crowd|Summer|Vegan|Vegetarian|Gluten-Free