Okay, here’s my blog post about making antipasto peppers, written in a casual, personal style:
Alright, so the other day I was craving something tangy and flavorful, and I remembered this antipasto pepper recipe I’d seen floating around. I figured, why not give it a shot? I’m no chef, but I do enjoy messing around in the kitchen.
First things first, I gathered my ingredients. I grabbed a bunch of colorful bell peppers – red, yellow, orange, whatever looks good. I also needed some garlic, olive oil, red wine vinegar, dried oregano, dried basil, salt, and pepper. Oh, and some people like to add red pepper flakes for a little kick, so I got those too.
Next up, prepping the peppers. I washed them, cut them in half, and scooped out all the seeds and membranes. Nobody wants to bite into that! Then, I sliced them into strips – not too thin, not too thick, just kinda chunky.
Roasting Time!
I preheated my oven to, like, 400 degrees Fahrenheit. I laid the pepper strips out on a baking sheet – I made sure they weren’t overlapping too much, so they’d roast evenly. I drizzled them with a generous amount of olive oil, and gave them a good toss to coat everything.
Into the oven they went! I let them roast for about 20-25 minutes, flipping them halfway through. You want them to be tender and slightly charred around the edges. That’s where the flavor’s at!
Making the Marinade
While the peppers were roasting, I whisked together the marinade. In a bowl, I combined some more olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, pepper, and a pinch of those red pepper flakes. I tasted it and adjusted the seasonings a bit – more vinegar here, more oregano there. You gotta make it your own, right?
Putting It All Together
Once the peppers were out of the oven, I let them cool down just a bit. Then, I tossed them into the bowl with the marinade, making sure every single pepper strip was nicely coated. I transferred everything to a jar – a mason jar works great – and popped it in the fridge.
Now, here’s the hard part: waiting! These peppers are best if you let them marinate for at least a few hours, or even better, overnight. The flavors really meld together and get all delicious.
- The waiting game is worth it!
And that’s it! I served these antipasto peppers as part of a snack platter with some cheese, crackers, and olives. They were a hit! They’re also great on sandwiches, salads, or just straight out of the jar. Seriously, so good.
I am very happy with this practice, a very nice attempt!
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