Try this Anita's Wormy Peppers recipe, or contribute your own.
- Carbohydrate 0.15425365256067 g
- Cholesterol 0 mg
- Fat 3.47900937913398 g
- Fiber 0.0855937486262536 g
- Protein 0.115718249304847 g
- Saturated Fat 0.472452500583507 g
- Serving Size 1 1 Serving (14g)
- Sodium 68.738837350224 mg
- Sugar 0.0686599039344168 g
- Trans Fat 0.0960896876089434 g
- Calories 33 calories
Step-by-step
- Roast peppers under broiler, turning once (at about 5 mins) to ensure both sides become charred.
- Place broiled peppers in brown paper bag and close over (Tupperware, et al works fine, too).
- Let steam, sealed, or about 15-20 mins.
- Peel, seed and cut the slimy buggers into long, thin slices, then place in marinade.
- Marinate 30 mins or so, and serve on a bed of your favorite salad greens.
Operating on a strict budget means choosing whole produce over expensive convenience items like imported jarred antipasto. Red bell peppers transform under direct heat into a sweet, tender base that costs a fraction of prepared versions while yielding superior texture. Broiling whole pods until the skins blacken requires close attention, typically taking about ten minutes total when turned halfway through. This intense thermal shock collapses the flesh and loosens the outer skin without overcooking the interior wall.
Trapping the hot vegetables inside a sealed paper bag or container immediately after broiling utilizes steam to loosen the charred epidermis completely. Letting this steam work for fifteen to twenty minutes makes peeling effortless under a thin stream of cool water. Removing the seeds and thin internal membranes cleanly ensures the final dressing coats only the sweet flesh rather than bitter debris.
Whisking olive oil, red wine vinegar, and crushed garlic creates an acidic emulsion that cuts through the natural sugars of the roasted capsicum. Prepared mustard acts as a crucial emulsifying agent in this mixture, keeping the oil and vinegar bound together rather than separating in the bowl. Allowing the sliced peppers to sit in this liquid for thirty minutes allows the cell walls to absorb the seasoning fully.
Balancing prep sequences ensures the vinaigrette is mixed and waiting in the bowl before the peeling process finishes. Draining the steamed strips slightly before immersion prevents the residual water from diluting the oil-to-vinegar ratio. Serving these over greens capitalizes on the pooling marinade as a natural dressing for the leaves.
