The smell of roasting peppers is one of the loveliest scents of autumn. Once roasted and dressed in a simple marinade, they develop a sweet flavour that pairs perfectly with the mild tang of apple cider vinegar.
Ingredients (serves 4)
1 kg red bell peppers
3 tablespoons Kisko apple cider vinegar
5 tablespoons olive oil
3 garlic cloves
a handful of fresh parsley
1 teaspoon salt
half a teaspoon of sugar.
Method
Wash and dry the peppers and arrange them on a baking tray lined with baking paper. Roast at 220 °C for about 30 minutes, turning them occasionally, until the skin blackens and blisters.
[In-text photo: peppers with blackened skin on a baking tray]
Place the roasted peppers in a bowl and cover with a lid or cling film for 15 minutes. The steam will loosen the skin, so they will be easy to peel. Remove the stems and seeds and cut the peppers into wide strips.
For the marinade, mix the apple cider vinegar, olive oil, finely chopped garlic, parsley, salt and sugar. Arrange the peppers in a bowl or jar and pour over the marinade.
Tip
Leave the peppers in the fridge for at least a few hours, ideally overnight, so they fully absorb the marinade. In a closed jar in the fridge, they keep for up to five days.
