Balsamic Marinated Peppers

Balsamic Marinated Peppers: Jessi's Kitchen

These Balsamic Marinated Peppers is my third installment for our local Bloomsbury Farm CSA recipes. Let me tell you something – it has been one AWESOME CSA season. We are seriously SO spoiled with the best produce around.

We are currently in of my favorite produce seasons. My husband tells me I say that every week we go to the farmers market and that may be slightly true because I just like everything we get. Anyway, if you have followed me for a while you know that I really really like peppers and all things spicy. Peppers are in abundance right now and the flavor of these peppers is absolutely incredible. I really wanted to create a simple recipe where the peppers just get shine and be star of the party. I have been making pickled onions like it is nobody’s business lately and that is what triggered the idea for this recipe.

These peppers are marinated in a simple balsamic and olive oil mixture. Once you strain the peppers you can actually the marinade as a salad dressing and it is SO good.

You can eat them pepper as they are or you can garnish any salad, entrée, burger etc. The options are endless.

Enjoy!

Balsamic Marinated Peppers: Jessi's Kitchen

Balsamic Marinated Peppers
Serves 4
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Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
Ingredients
  1. 4-5 bell peppers, thinly sliced
  2. 1 tsp salt
  3. ¼ cup balsamic vinegar
  4. ¼ cup olive oil
  5. 2 tbsp lemon juice
  6. 1 tbsp honey or maple
  7. 1 garlic clove, chopped
  8. 2 tbsp fresh basil, chopped
Instructions
  1. Slice the peppers and place them in a bowl and toss with the salt. Let them sit for about 10 minutes.
  2. Add the balsamic, olive oil, lemon juice, honey and garlic to a jar with a lid and shake until everything is thoroughly combined.
  3. Pour the marinade over the pepper mixture and let sit at room temperature for 45 minutes.
  4. Add the chopped basil and then let it set for another 15 minutes and then strain the peppers and reserve the liquid.
  5. You can use the reserved liquid as a salad dressing (optional).
  6. Serve the peppers on top of your favorite salad or as a garnish to spice up an entrée.
Notes
  1. These peppers were pretty small so if you have really large ones I would only do two bell peppers.
Jessi's Kitchen http://jessiskitchen.com/
Balsamic Marinated Peppers: Jessi's Kitchen

 

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