Cooking with Johnny (Episode 9) Marinated Roasted Peppers
Here is our 9th Episode of Cooking With Johnny:
Marinated Roasted Peppers
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Johnny (John LaHara)
Email: Cookingwithjohnny@gmail.com
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Marinated Roasted Chilli Peppers | How to Marinate Chilli Peppers | Food Channel L Recipes
In my country every family has own recipe for marinated and roasted chilli peppers. This one is my favorite! The chillis are super nice and they’ve a smoky flavour!
Food channel L - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
Ingredients for 2 jars (500 ml):
500 g green chilli peppers
1 carrot
3 cloves of garlic
½ bunch of dill
½ bunch of parsley
2 tbsp honey
1 tbsp sugar
80 ml red wine vinegar
140 ml olive oil
Salt and black pepper
Music: epidemicsound.com
#chilli #chili #foodchannell
The Roasted Pepper Condiment everyone should have in their fridge
I haven't been able to keep these roasted peppers in my fridge because I keep eating them too fast. Like pickled onions, it's one of those things you can throw on anything, except you can also use them to create new things.
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0:00 Why everyone should have these in their fridge
0:17 Pepper choice, prep, roasting, and seasoning
3:48 Green Chile Smashburger
4:28 30 Second Red Pepper Feta Pasta
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Marinated Red Bell Peppers SIMPLY THE BEST RECIPE!
Marinated Red Bell Peppers SIMPLY THE BEST RECIPE!
3 lb bell pepper
marinade
5 cup of water
1/3 cup salt
2/3 cup sugar
2 bay leaves
1 tsp coriander seeds
10 pcs peppercorns
½ cup vegetable oil
2/3 cup vinegar 6%
11/2 cup parsley and cilantro
1 head of garlic
1 hot pepper
Nick Perkins' Roasted Marinated Peppers | Food52 + Lagostina
These roasted, marinated peppers are so versatile: they're great on toast, or as part of an antipasto plate. They're also delicious as a condiment with roasted meat or fish, or tossed with oiled Yukon gold potatoes and a few slices of anchovy, too. SUBSCRIBE TO FOOD52 ►►
Makes: 7 to 8 cups
Prep time: 15 min
Cook time: 40 min
Ingredients:
6 red peppers (pimenton, red bell, or carmen)
For serving: ricotta and crusty bread (optional)
1 dash sea salt, to taste
1/2 cup plus 3 tablespoons olive oil, divided
4 cloves garlic, peeled and smashed
2 fresh whole chiles (any red, sweet variety such as chile de árbol)
5 cipollini onions, peeled, root-end removed, and quartered
1 tablespoon salt-packed capers, rinsed
2 small bay leaves
1/2 teaspoon whole fennel seeds
1 1/2 teaspoons smoked paprika
3 cups cherry/Sungold tomatoes
1/4 cup white wine
1 cup oil-cured olives
Leaves of 1 sprig fresh oregano
10 large leaves fresh basil
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Roasted Marinated Peppers
These peppers are freaking DELICIOUS! Add to a sandwich, on a cheese board, over meat, blended into dips and spreads-The possibilities are endless! Enjoy!
Recipe Author: Hank Shaw
Ingredients
* 8 red bell peppers
* 2 tablespoons olive oil
* 1 cup vinegar (any kind)
* Kosher salt
* Canning jars
* A chopstick or butter knife
Instructions
* Roast your peppers. Ideally this is over a smoky wood fire, on a grill. When the peppers are mostly blackened, remove them to a bowl a seal in the steam. You want to steam the peppers in their own juices. Let the sit for 20 to 40 minutes.
* After the peppers have cooled enough to handle, take them out one at a time and remove the skins, stems and seeds. Do not run the peppers under water, as this robs them of flavor.
* Once all the peppers are cleaned and in the bowl, get a shallow bowl or small casserole pan and pour in some vinegar. I use red wine, cider or sherry vinegar for red peppers (sherry when I want them to be Spanish, cider for Portuguese, red wine for Italian or Greek) and white wine for green peppers. Dredge each pepper through the vinegar a few times to get it good and coated. Place it in another bowl. Do this for all the peppers.
* Sprinkle the bowl of peppers with kosher salt. Gently mix the peppers together like a salad. Sprinkle a little more salt and repeat. Sprinkle a little salt into the bowl with the pepper juice — the original bowl.
* Gather canning jars and pour a little vinegar into each one; enough to cover the bottom of the jar. Pack in the peppers, leaving 1 to 2 inches of space at the top. Use a butter knife or chopstick to run down the sides of the jars, releasing air bubbles. You will notice the level of liquid drop. Fill it with the salted pepper juice — but still leave room at the top of the jar.
* Once the air is out to the best of your ability and the vinegar-pepper juice it right at the top of the level of the peppers, pour in olive oil on top of everything to a depth of 1/4 inch. Screw the lids on the jars and you’re done. No sealing needed. These peppers will last a year in the refrigerator, although they will soften over time.