Pickled peppers

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Pickled peppers

Pickled peppers

Pickled peppers
Pickled peppers

Number of people

1 red pepper

1 yellow pepper

1 green pepper

Olive oil

1 bunch of fresh basil

Pepper from the mill

Flower of salt

Preparation: 30 min
Cooking time: 15 min
Step 1
On a non-stick plate place your 3 whole peppers and slide them into the oven in the grill position.
Step 2
Leave them until the skin turns black.
Step 3
Then take them out of the oven and put them in a bowl that you will film.
Step 4
Let them cool down, and peel them.
Step 5
The skin normally goes away very easily if they have been properly enclosed.
Step 6
Cut them into 2 cm wide strips.
Step 7
Then in a slightly long dish, make a layer of peppers (the three mixed colors) sprinkle with olive oil, sprinkle with chopped basil, a turn of the pepper mill and a pinch of fleur de sel, and repeat the layers.
Step 8
Place them in the refrigerator for at least 2 hours (you can prepare them the day before, the more they marinate with the basil the better!).
Step 9
Serve as an aperitif on toasted country bread.
I add my grain of salt

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