/ Recipe: Marinated pepper

Recipe: Marinated baked pepper

  • Balsamic vinegar - 20 milliliters
  • Red sweet pepper - 4 pieces
  • Black pepper peas - 7 pieces
  • Dried Basil - 1 teaspoon
  • Salt - 1 teaspoon
  • Sugar - 5 Grams
  • Garlic - 4 Slices
  • Lemon juice - 20 milliliters
  • Olive oil - 20 milliliters

1. First of all, rinse and dry the pepper. We put it on the grate, set the temperature of the oven to two hundred degrees (grill mode) and bake it. 2. Bake for about twenty minutes. The skin on pepper will swell and in places it will be covered with burns. After all the peppers, carefully put in a bag. 3. Now it is necessary to tie the package tightly and take out the minutes for thirty minutes to the cold. So the pepper will be very easy to peel off the skin. We clean: take out the stalk with all the insides, keep the pepper vertically. In a separate bowl we drain the juice, remove the peel, remove the remaining seeds. 4. We will take a marinade. We'll peel the garlic and cut it into thin slices across. In a mortar pancake black pepper, sugar, salt and basil. If there is fresh basil, then it will do better here. It will just have to grind and mix with chopped garlic. 5. Add the pepper juice (four tablespoons), lemon juice, balsamic vinegar and olive oil to the mixture to the mortar. We mix everything well. Hands, for three or four parts, separate the pepper and add the layers in a flat dish. Pour marinade on each layer and put garlic. 6. With food film, we tighten the dishes and remove the clock for six hours in the refrigerator. Before serving, pepper a little at room temperature.

Servings: 2

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