Spicy and spicy pickled pepper excites the appetite by its very appearance. It's all about the colors, the bright shiny texture, and, of course, the special secrets of cooking. I share with you my favorite marinade and tricks.
Ingredients
- Bell pepper - 6 pieces
- Garlic - 4 clove
- Parsley - 0.5 beam
- Olive oil - 3 tbsp.l .
- Wine vinegar - 1.5 art.l.
- Salt - 0.5 tsp.
- Hot red pepper - 1 pinch
- Italian herbs - 1 tsp.
Step-by-step cooking recipe
Wash the pepper, put it on a baking sheet and send it to the oven, preheated to 180 degrees.
Bake for 15 minutes, flip to the other side and bake for the same amount. Delicious scorch marks should appear.
Tie the hot pepper immediately into a bag and leave for another 15 minutes. After that, remove the skin – it already departs well.
Cut the pepper into strips, and drain all the juice for the marinade.
Chop the garlic and parsley, add to the pepper pieces.
Mix the remaining juice with olive oil, wine vinegar, salt and spices.
Pour the marinade over the pepper, let it cool, seal it tightly and leave it overnight in the refrigerator.
