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Description
food52.com
Ingredients
US|METRIC
4 SERVINGS
- 4 oz. mini bell peppers
- 4 oz. hot chile peppers
- 3/4 cup apple cider vinegar
- 1/4 cup sherry vinegar
- 2 tsp. kosher salt
- 1 Tbsp. dark brown sugar
- 2 sprigs fresh oregano
- 1 bay leaf (preferably fresh)
- 3 garlic cloves (smashed)
- 1/4 cup extra virgin olive oil
- 1 Tbsp. black peppercorns
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Directions
- Keeping the hot and sweet peppers separate, chop off the stems then cut each of the peppers in half lengthwise, and then in half again to quarter each of them. Set aside.
- In a saucepan over medium heat, combine the vinegars, salt, sugar, oregano, bay leaf, garlic, olive oil, peppercorns, and hot peppers. Bring to a simmer.
- As soon as the mixture comes to a simmer, add the bell pepper slices. Simmer for 15 minutes, or until the peppers look swollen and translucent.
- Remove from heat, and allow the mixture to cool in the saucepan. Transfer the peppers to a container using a slotted spoon, then pour the liquid over the top. Store in an airtight container the refrigerator for up to 1 month.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium1210mg50% |
Potassium240mg7% |
Protein1g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A8% |
Vitamin C110% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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