Recipe Peperonata

[karadekoolaid]

Ingredients:
1 large red pepper
1 large green pepper
1 large orange pepper
1 large yellow pepper
12 plump garlic cloves
100 mls extra virgin olive oil (or more, if desired)
2 tbsps white wine vinegar
1 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp Fresh (or dried) oregano
1 tbsp basil

Method:

• Cut all the peppers in half, remove the stem and the seeds and julienne the flesh.
• Peel the garlic cloves and cut into slices
• In a large pan, heat the olive oil to medium and add the peppers and the garlic. The veg should barely sizzle.
• When the peppers have wilted (about 5-10 minutes), add the remaining ingredients. Cook gently for about another 5 minutes.
• Taste. You should aim for a mixture where you can just taste the acidity of the vinegar and the herbs complement the peppers.
• Remove from the heat, cool and serve as an antipasto with crusty Italian bread or focaccia.

 

[Morning Glory]

Taste. You should aim for a mixture where you can just taste the acidity of the vinegar and the herbs complement the peppers.

Absolutely - its a balancing act. Its a pretty antipasto dish and its good to see a recipe where cooked peppers are served room temperature or cool.

 

[Barriehie]

Ingredients:
1 large red pepper
1 large green pepper
1 large orange pepper
1 large yellow pepper
12 plump garlic cloves
100 mls extra virgin olive oil (or more, if desired)
2 tbsps white wine vinegar
1 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp Fresh (or dried) oregano
1 tbsp basil

Method:

• Cut all the peppers in half, remove the stem and the seeds and julienne the flesh.
• Peel the garlic cloves and cut into slices
• In a large pan, heat the olive oil to medium and add the peppers and the garlic. The veg should barely sizzle.
• When the peppers have wilted (about 5-10 minutes), add the remaining ingredients. Cook gently for about another 5 minutes.
• Taste. You should aim for a mixture where you can just taste the acidity of the vinegar and the herbs complement the peppers.
• Remove from the heat, cool and serve as an antipasto with crusty Italian bread or focaccia.

View attachment 105811

Hey, you do a fair amount of canning do you water bath or pressure? I'm exploring the idea of pressure canning some chili's prepared much like this. Thoughts?

Gracias!

 

[karadekoolaid]

Hey, you do a fair amount of canning do you water bath or pressure? I'm exploring the idea of pressure canning some chili's prepared much like this. Thoughts?

Water bath. I put the sealed jars in hot water and , basically, boil them for 20 -25 minutes. Let them cool , remove and they should be fine.
I never did work out how many jars I sold in Caracas, from 2005-2015, but I imagine it was well over 500,000. All of them were sealed in a water bath. Never got any sent back.

 

[badjak]

They should even be fine without the waterbath, but it is extra security.
If there would be no vinegar (or lemon/lime juice), then I think you should pressure can if you have the equipment.

Canning has been going on for ages, long before the pressure cooker was invented

 

[Barriehie]

They should even be fine without the waterbath, but it is extra security.
If there would be no vinegar (or lemon/lime juice), then I think you should pressure can if you have the equipment.

Canning has been going on for ages, long before the pressure cooker was invented

The pressure canner I got was only $30 more than the pot large enough to waterbath in so...

 

[karadekoolaid]

The pressure canner I got was only $30 more than the pot large enough to waterbath in so...

Never used one, so that's on you.

 

[Barriehie]

Never used one, so that's on you.

Useful tool.

 

[MypinchofItaly]

Ingredients:
1 large red pepper
1 large green pepper
1 large orange pepper
1 large yellow pepper
12 plump garlic cloves
100 mls extra virgin olive oil (or more, if desired)
2 tbsps white wine vinegar
1 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp Fresh (or dried) oregano
1 tbsp basil

Method:

• Cut all the peppers in half, remove the stem and the seeds and julienne the flesh.
• Peel the garlic cloves and cut into slices
• In a large pan, heat the olive oil to medium and add the peppers and the garlic. The veg should barely sizzle.
• When the peppers have wilted (about 5-10 minutes), add the remaining ingredients. Cook gently for about another 5 minutes.
• Taste. You should aim for a mixture where you can just taste the acidity of the vinegar and the herbs complement the peppers.
• Remove from the heat, cool and serve as an antipasto with crusty Italian bread or focaccia.

View attachment 105811

Perfetta!

 

[karadekoolaid]

Perfetta!

Molto grazie!