Tag Archives: red peppers

Roasted Marinated Sweet Red Peppers

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It’s true, going through all the steps to grill and prepare these peppers does take a little bit of time.  Pick a sunny day and the sweet smell of them grilling will be enough payback.  Do enough for a dinner side dish also!  In the middle of winter when you open a jar you will immediately be transported back to that summer day.  I love using these in so many different appetizers, slivered in a salad or pasta or just served with a grilled steak.

Red pepper 4

These sweet peppers are an amazing way of capturing the tastes and smells of summer in a jar.

4 pounds firm, fresh and cleaned red bell peppers

Lightly oil peppers and sprinkle with salt and pepper.  Grill until charred in spots and softened.  Put in bowl, cover tightly and allow to sit for 15 minutes until you can easily slip the skins off.   If you don’t have a barbecue you can also do this over an open flame or in your oven with the broiler unit.

Red pepper 1

MARINADE

  • 1 cup bottled lemon juice
  • 2 cups white vinegar
  • 1 cup olive oil
  • 2 cloves garlic, quartered
  • 1 1/2 tsp salt

Bring all marinade ingredients to boil in a saucepan.

Red pepper marinade 2

In most cases I would suggest squeezing fresh lemon juice, but in this instance the consistency and acidic content of bottled lemon juice is what you need.

If you want to use these within a few weeks, just fill the jars with peppers and pour the boiling marinade over.

Red pepper 3

Seal and keep in the fridge.

SEALING AND PRESERVING

Scald jars in boiling water and heat canning lids and sealers in boiling water.  Fill jars with peppers, immediately fill to within 1/2 inch of the top.  Quickly close the jars with lids and sealers and boil in canner for 15 minutes.

 

 

Kung Pao Chicken

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1 1/2 # boneless, skinless chicken thighs – cut into bite size pieces

1/4 cup roasted peanuts

8 dried, red chilies (deseeded and cut in half) 

peanut oil

5 slices fresh ginger, sliced thinly and into thin strips

3 garlic cloves, peeled and sliced on the diagonal

1 cup red pepper, cut into aprox 1/2 ” pieces

1 stalk scallion (green onion) – sliced in 1/2″ pieces

MARINADE

1 tbsp corn starch

3 tbsp LOW SODIUM soy sauce

2 tbsp chile paste

3 tbsp rice vinegar

Combine all marinade ingredients – mix well – and stir in chicken pieces.  Keep in fridge until ready for use (at least 30 min)

SAUCE

2 tbsp light soy sauce

2 tbsp oyster sauce

2 tbsp crunchy peanut butter

1/2 tsp chile flakes

2 tbsp chile paste

1 tbsp corn starch

Put all sauce ingredients in jar and shake well – set aside.

Heat wok – add oil – remove chicken from marinade, trying to leave behind most of the liquid, stir fry chicken pieces until about cooked half way.  Remove from heat and set aside.

Wipe out wok, add fresh oil – then garlic, ginger and red pepper – saute until just tender – remove from heat and add to reserved chicken.

Wipe out wok (yes, again) and stir fry dried chiles along with peanuts just until they are aromatic. Add to chicken/veg mixture.

Wipe out wok, add sauce and cook quickly until the sauce has thickened and become shiny (corn starch will always taste kind of murky in a dish unless you achieve that glossy look)  Return the rest of the ingredients to the wok and toss quickly to coat.

Garnish with scallion slices and serve over rice.