Pickled Peppers
- Cuisine: Asian
- Course: Condiment
- Features: Healthy, Meatless
Summary:
At Zola, roasted peppers made in the Thai tradition are served with fish and chips. Frank Morales says these also would go well with grilled sausage.
8 servings
Ingredients:
- 24 mini bell peppers in assorted colors (may substitute 8 regular size bell peppers), roasted*
- 2 cups water
- 2 cups rice vinegar
- 1 cup sugar
- 1 lime, cut into wedges
- 3/4 cup coriander seed
- 1 bay leaf
Directions:
Make a small slit in the side of each roasted pepper and with a small knife remove and discard as many seeds as possible (if using regular size bell peppers, slice them into bite-size pieces and remove ribs and seeds). Place the peppers in a large bowl. Set aside.
In a medium saucepan over medium-high heat, add the remaining ingredients and bring to a boil, stirring to dissolve the sugar. Strain and discard the solids. Pour the pickling liquid over the peppers, cover and refrigerate for at least 30 minutes or, ideally, up to 4 hours.
To serve, drain and transfer to a serving bowl. Gently brush off any seeds with a spoon.
NOTE: To roast bell peppers:Place them on a piece of aluminum foil under the broiler, about 4 inches from the flame. Let the peppers become blistered and charred on one side, then rotate so a new side is exposed. Continue until most of the skin is charred. Don't worry if the peppers lose their form. Place the peppers in a resealable plastic bag or a bowl covered with plastic wrap and let sit for 15 minutes. When the peppers are cool enough to handle, remove the skin.
Recipe Source:
Adapted from Frank Morales, executive chef at Zola.
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