Marinated green peppers is a very popular traditional recipe in various regions of Latin America, especially in countries like Mexico, Colombia, and Argentina. These peppers are prepared with a simple roasting and marinating technique that enhances their flavor and gives them an acidic and aromatic touch. In some places, this preparation goes by different names, such as "pickled peppers" or "peppers in escabeche," but it always maintains the essence of a fresh and delicious appetizer or side dish.
The origin of this recipe dates back to Mediterranean influence, where the marinating of vegetables and pickling is an ancient practice. With the arrival of the Spanish in America, these culinary techniques fused with local ingredients, giving rise to preparations adapted to the Latin American palate. Today, marinated green peppers are a classic on family tables and in popular cuisine, ideal for accompanying meats, cheeses, or simply to be enjoyed as a healthy snack.
How to prepare Marinated Green Peppers
To begin, wash the peppers, cut them in half, and remove the seeds and fibrous membranes to leave the halves clean and ready for roasting.
Dry the pepper halves well and place them under high heat on the broiler to get a smoky flavor.
Roast until the skin is brown and has burnt areas; this will help the skin to be removed later, leaving a soft texture.
Remove the peppers from the heat and carefully peel off all the burnt surface to leave only the pulp.
In a jar, combine white wine vinegar, water, olive oil, bay leaf, salt, sugar, peppercorns, and garlic cloves to prepare the marinade.
Shake the jar well to mix all the ingredients so the flavor integrates uniformly.
Place the peeled peppers inside the jar or container where the marinating will take place.
Pour the marinade over the peppers until they are completely covered and ensure they are well impregnated.
Store the jar in the refrigerator for at least 3 hours so the flavors meld and the peppers absorb all the ingredients.
These marinated green peppers are usually served as a pickle or condiment, ideal for accompanying meats, salads, or as part of an appetizer platter.
