Pickled Peppers

The Washington Post, June 14, 2006

• • 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.

61 calories, n/a fat, n/a saturated fat, n/a cholesterol, 3mg sodium, 15g carbohydrates, 2g dietary fiber, n/a sugar, 1g protein.