Marinated Chile Peppers Recipe

This recipe starts with roasted chile peppers the procedure for doing this can be found by clicking this link: Roasted Chile Peppers. The only thing I would do differently is to slice the finished peppers so thicker, I like bigger pieces for marinating.

Marinated Peppers Recipe

Ingredients:

6-8 mild chile peppers depending on their size

1-3 hot peppers depending on taste and of course, this is completely optional

3 medium cloves of garlic

One teaspoon dried herbs such as Mexican oregano or
2-3 sprigs of your favorite fresh herb such a rosemary, thyme, parsley, tarragon, or cilantro can be substituted or additional

Two tablespoons of vinegar. I like apple cider or herb infused, but any vinegar will do

enough olive oil to cover the peppers in the jar, approximately 1 to 1-1/2 cups

Layer all ingredients in the sterilized one quart mansion jar and store in the refrigerator. They can be eaten right away, but to have truly marinated peppers they will need to sit for awhile.

I also choose a variety of kinds of chile peppers from some colorful, sweet bells to poblano, Anaheim, and a few smaller hot peppers like cayenne and habanero peppers. This makes a lovely presentation in a mansion jar and more complex flavors for the pallet.

Many different flavors can be incorporated into this recipe depending on one's personal preference, I would call all the forthcoming recommendations and adjustable according to what you like. I like simple, traditional flavors for marinated peppers, but any herbs can be substituted, and certainly hot peppers and or garlic could be left out for those who find them unappetizing.

Before roasting the chile peppers brush the peppers lightly on all sides with vegetable oil to help heat transfers to the skins making them blister faster. This can be done with a brush or as shown here by simply using the corner of a folded paper towel.

After coming off the grill, or out from under the broiler, cover the roasted peppers with plastic film or parchment paper so that the steam and humidity will help further loosen the skin from the flesh of the peppers. About 15 minutes.

These beautiful chile pepper's skins are now loose and ready to be easily peeled off. Some of the peppers appear to be badly burnt, but the damage is only skin deep and will actually help make skin removal easy and impart a subtitle smoke flavor into these peppers.

This sweet green pepper was well roasted and is ready to be peeled. Start by finding a loose piece of skin, insert a knife just under the skin being careful not to cut into the flesh of the pepper itself and make a slit from the top to the bottom of the pepper.

With your fingers, the skin can now be easily peeled back. Notice that although the skin was burnt black the pepper's flesh below was unharmed. A less well toasted chile pepper will hold on to its skin more tightly, and it will not be possible to remove the skin in as large of pieces as you see here.

These are long Anaheim chile peppers and a couple of small habanero peppers that had their skins slit up from their blossom ends and then the whole skins pulled up over the stems. Some people suggest doing this under running water, but this is unnecessary if the peppers have been properly roasted and it washes delicious pepper flavor away.

All the chile peppers have now been peeled and returned to this pie plate. Notice the peppers do have a few darker spots, but nowhere has the flesh actually been burnt. From these peppers about a 1/4 cup of pepper juice was collected off the plate, which I added to my stock jar in the freezer.

These peppers are now ready to be stemmed and seeded.

First the pepper is slit lengthwise and then cut all the way around the stem so that the stem and most of the seeds can easily be removed.

Scrape the remaining seeds out of the chile pepper with the edge of the knife. Also, remove the remains of the white ribs that run up the sides of the pepper.

Here are three beautiful roasted chile pepper fillets. They could be eaten right now, but these are going to be marinated.

I prepare the garlic by smashing the whole unpeeled cloves under the blade of my knife, this makes it easy to remove the skins.

Start with a well-sanitized glass canning jar, one just out of the dishwasher, has been boiled in water, or chemically sanitized with something such as a mixture of bleach and water will kill any bacteria and extend how long these marinated peppers will last in your refrigerator.

Place layers of peppers into the jars along with pieces of the garlic.

Add more layers of peppers along with favorite herbs, any will work just fine. Here, I am using parsley, lemon thyme, and winter savory.

A roasted habanero chile pepper goes in whole for a little heat. This fiery little pepper is just for flavoring. To add more heat, slit the hot peppers up the sides several times so its heat will flow out.

Once full of the roasted chile peppers, fill the reminder of the jar with the olive oil and vinegar. Salt if desired. Oil may need to be added several times as trapped air bubbles escape.

I like to turn the jar from top to bottom a couple of times a day for the first four days to mix the ingredients and distribute flavors more evenly. These marinated peppers will last in the refrigerator for about two weeks.