Roasted Hot Peppers, Pickled

 Ingredients: -2 kg of large, meaty chili peppers -500 ml of 9-degree wine vinegar -salt, to taste

Carefully wash the peppers under a stream of cold water, making sure to remove any impurities. After washing, dry them well with a clean towel. Now, to give them that irresistible roasted flavor, you have two options. The first option is to roast the peppers on a metal tray, placed directly over the flame of the stove. In this case, do not forget to turn them constantly to roast evenly. The second option is to place them in a baking dish and put them in the oven at a low temperature. Be very careful, as the peppers can easily burn, and the goal is to soften them, not to char them.

After the peppers are well roasted, carefully remove the burnt skin, being careful not to damage them. Place them in suitable jars, with the stem up or in any other position you prefer. Meanwhile, in a separate bowl, mix an appropriate amount of vinegar with salt, ensuring that the salt dissolves completely. Pour this marinade over the peppers in the jars, making sure to cover them completely. Then, store the jars in a cool, dark pantry, where they will pickle.

A useful tip would be to use a variety of red hot peppers, as they are easier to peel, but do not ignore the others to achieve an attractive color palette. When it comes to peeling, use a sharp-tipped knife. Carefully peel the skin along the pepper, making a cut of a few centimeters from the stem to the tip. Then, pull the skin from the tip while holding the stem, and it will come off easily, like a snake shedding its skin. This technique works best if the pepper is roasted correctly, having a soft texture and only a few slightly burnt portions, which give it that distinctive and wonderful roasted pepper flavor. Every step in this process will transform the peppers into a delicacy that you will enjoy!

 Tags:  pepper wine pickles gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes