Pickled Roasted Green Peppers with Toasted Cumin makes 1 jar
Ingredients
- 5 large green bell pepper
- 1 tablespoon cumin seeds
- 1 small onion, minced
- ½ cup cider vinegar
- 3 peeled garlic cloves, smashed lightly with a knife
- 1 bay leaf, torn into 3-4 pieces
- 1 teaspoon dried oregano
- 1¼ teaspoons salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
Preheat oven to 400 degrees. Oil or spray a large rimmed baking sheet. Cut top and bottom ends of peppers and reserve for another purpose (they are great to snack on or to add to soups or salads).Make a cut lengthwise from top to bottom, then use a knife to go around the inside edges to remove the seeds and membranes. You will end up with a long strip of pepper. Place skin side up on one layer on pan. Spray or brush with oil. Bake for about 20-25 minutes, or until pepper is soft and skin is blistered. Remove from oven and place pieces in a plastic baggie. Seal and let sit for 15 minutes to loosen skins.
In a small skillet, heat cumin seeds on medium heat, stirring frequently, until fragrant and toasted, about 3 minutes. Remove from heat and allow to cool.
Place onion, vinegar, garlic cloves, bay leaf, oregano, salt and pepper in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 1 minute. Remove from heat. Add cooled cumin seeds and olive oil. Allow to cool while you peel the peppers.
Remove pepper pieces from bag and remove skins. Cut peppers into strips and place in a bowl. Pour vinegar mixture over peppers and carefully stir mixture, being careful not to break-up peppers but getting the vinegar and onion mixture to fully coat the pieces.
Pour into a glass jar. Press down gently on solids to submerge as many of the peppers as possible in the vinegar. Allow to cool for one hour, then cover with a tight fitting lid and refrigerate. Use within 2 weeks.
Recipe by Holcomb Farm at https://holcombfarm.org/sweet-green-shishito-padron-peppers/