Name: Canned peppers
Yield: For 4 as part of a mezze platter, but do double this recipe, treble it – have this in the fridge always
Cuisine: Asian
Ingredients: 3 cloves of garlic, peeled and thinly sliced; 3–4 long red peppers; 2 tbsp red wine vinegar; 3 sprigs of fresh thyme; a sprinkling of sea salt and freshly ground black pepper; 2 tbsp good olive oil

Preparation info

For
4
as part of a mezze platter, but do double this recipe, treble it – have this in the fridge always

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

I prefer the fleshy mouthful of regular bell peppers here; Sarit prefers the silky texture of the long ones, called Romano or Romero. If, like us, you have strong feelings about the qualities of different peppers, take a minute to congratulate yourself on having a very fortunate life.

Ingredients

3–4 long red peppers
3 sprigs of fresh thyme
3 cloves of

Method

Turn your oven on to grill at 250°C and set the peppers on a baking tray – you can line it with aluminium foil or a silicon baking sheet, but avoid parchment as it can catch fire. Wait till the grill is piping hot, then place the tray directly under it. It will take 4–5 minutes to burn t

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Ingredients

Method

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