These jammy peppers are best after they’ve had at least an hour to soak up the marinade and taste even better the next day, which means they’re an ideal condiment to make ahead for a week of meals. I enjoy them on a snack plate with cheeses, olives, and crackers; on an open-face sandwich with cheese; or with sliced deli meats. For meals on the go, I also throw them in pasta salads and in a vegetarian salade niçoise with feta, boiled eggs, and green beans. —Sahara Bohoskey
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What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Tongs
$21 At Amazon
Microplane Grater
$18 At Amazon
Recipe information
Yield
4 servings
Ingredients
5
2
3
½
½
Preparation
Step 1
Heat broiler. Broil peppers on a foil-lined rimmed baking sheet, turning with tongs every 5–7 minutes, until all sides are charred, about 20 minutes. Let sit until cool enough to handle.
Step 2
Peel peppers and discard skins. Tear flesh into ½"-wide strips. Transfer to a medium bowl and add basil sprigs, garlic, oil, salt, and any juices on baking sheet; toss to combine. Cover and let sit room temperature at least 1 hour.
Step 3
Top with basil leaves just before serving.
Do Ahead: Peppers can be marinated 3 days ahead. Chill if making more than 1 hour ahead. Bring to room temperature before serving.
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Reviews (49)
Back to Top3 words....yum, yum, yum!
Daughter of mother and mother of daughters
Milford, CT
11/24/2021
I have made these wonderful marinated peppers many times. They are fantastic when combined with roasted veggies and stir in some of the awesome pepper juices. I then roll out shop bought puff pastry. Cook it and then lay the veggies on top with a good sprinkle of grated chedder cheese, pul biber pepper (or freshly ground black pepper) and pop in oven until cheese has melted and lovely and gooey. I always have a jar or two available for last minute meals. Really versatile and super tasty.
Nannie Stearn
Cambridge, United Kingdom
10/13/2021
I roast them on the top of the stove. Use tongs that will not pierce the skins. Turn them when one side is blistered and black etc etc. Put them in a plastic bag to steam and cool off enough to handle them, then clean the skins and the seeds. Do not run them under water to speed up the cleaning.....rinse your hands off once in a while. You want to keep as much of the juices as possible. Cut or tear into pieces and place in bowl of olive oil, the juices and lots of chopped or sliced garlic. Salt as needed. Let rest in fridge a while. Your whole place will smell divine!
Heidi
NYC
9/26/2021
I blacken them over a stove burner, put them in a paper bag, then remove them for easy peeling.
Charlotte Burkholz
Palm Desert, CA
9/26/2021
I think microwaving wouldn't give you the same resulting taste as broiling. I don't broil peppers when I want to blister the skins and peel them but roast them on a baking sheet instead at a high temp (425 - 450 degrees). Check them about every 8 - 10 minutes and turn them when the top side is blackened. Continue until they're blackened in spots all over. When they're blackened all over, put them in a paper bag or in a covered bowl for a few minutes so they steam. Makes removing the skins very easy.
Nancy S
Denver, CO
9/25/2021
I'm intrigued but can you retool the recipe for a microwave? (Broiler sets off smoke alarm in my typically small = average middle class NYC apartment.)
Anonymous
NYC, NY
9/24/2021
Can these marinated peppers be frozen?
Anonymous
Montreal, Quebec
9/24/2021