Roasted Peperonata
1 hour
4 cups
Roasted red peppers with a difference! Serve at room temperature with grilled bread (crostini) or crackers, or pack in glass jars for a beautiful gift.
Ingredients
- 5 large bell peppers
- 3 tbsp golden raisins
- 2 tbsp olive oil
- 2 large garlic cloves, crushed
- 2 tbsp capers, optional
- 1 tbsp wine vinegar, red or white
- 1 tsp Smoked Spanish Paprika
- 1 tsp Herbes Provencales
- 2 pinches Cinco Pepper Blend, or pepper blend of your choice
- Sea Salt, coarsely ground, to taste
Preparation
- Under a broiler or on a grill, char whole peppers on all sides. Place in a plastic bag and steam for 15–20 minutes.
- Meanwhile, place next 7 ingredients in a bowl, stirring to combine.
- Peel and seed peppers, then cut into 1⁄2" wide strips.
- Gently stir in Cinco Pepper Blend and season with Sea Salt
- Serve immediately, or refrigerate for up to 5 days.
Nutritional Information
Per serving: Calories 15, Fat 0 g (Saturated 0 g, 0 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 2 g (Fiber 0 g, Sugars 1 g), Protein 0 g.