Fire Roasted Red Peppers
Author: Gary@thespicekitrecipes.com
Recipe type: Appetizer
Cuisine: American
- 12 red Bell peppers
- 2 large mouth, quart size mason jars
- Brine
- 2 cups water
- 2 cups distilled vinegar
- ⅛ cup salt
- 1 tbsp. lemon juice
- Roast peppers on charcoal or gas grill until all sides are blackened
- Remove from grill and place peppers on a cookie sheet to cool. Do not stack on top of each other
- Once cool, cut each pepper in half and then remove the seeds, stem and outer skin
- Place water, vinegar, salt and lemon juice in a deep pot and stir until salt is dissolved, then bring to a boil over high heat.
- Place peppers into the brine and bring mixture back to a boil.
- Cook for 3 minutes and shut heat off
- Place peppers in the two mason jars and then pour the remaining brine into each jar, covering the peppers
- Let the jars rest for 10 minutes, uncovered to allow air to escape. Top off with brine if necessary
- Place lids on jars and put in the refrigerator for 2-3 months.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/fire-roasted-red-peppers/
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