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Pickled Peppers with Sherry Vinegar & Herb Oil

Source of Recipe


Kathy Casey






List of Ingredients



• 3 lbs. assorted, colorful sweet and hot peppers
  
• 1-1/2 cups olive oil
  
• 6 Tbsp sherry vinegar
  
• 1-1/2 tsp kosher salt
  
• 3 Tbsp minced, mixed fresh herbs, such as basil, thyme, oregano, marjoram
  
• 3 Tbsp minced fresh parsley
  






Instructions



1. Roast peppers over a hot grill or coals, over a gas flame, under a broiler, or in a 500-degree oven, turning often, until skin is totally blistered and charred black. Immediately place in a bowl and cover with plastic wrap to steam skins loose.
   
   
2. Let peppers cool until they can be handled, about 15 to 20 minutes. Slip skins off, seed and slice peppers into long, quarter-inch-wide strips.
   
   
3. Meanwhile, whisk together the olive oil, sherry vinegar, salt and herbs in a large bowl. Toss in peppers, coating well. Divide peppers evenly into jars or plastic freezer containers, topping each one with the extra herb oil. Label and freeze for up to 1 year, or store refrigerated for up to 2 weeks.
   
   Makes about 5-1/2 cups.