Balsamic vinegar is a traditionally flavored vinegar commonly
used in Italian cuisine. Balsamic vinegar is made from the juice of white
grapes. The combination of the rich vinegar and the sweet roasted pepper is
sensational.
Prep time 30 minutes
Cooking time 10 minutes
Ingredients
2 large red peppers
100ml balsamic vinegar
50g of sugar
Method
1. First char the peppers by placed them over the medium gas flame on your
stovetop. The flame will cause the skin of the peppers to blister and blacken.
Turn the peppers so that all of the skin has been charred. (If you do not
have a gas cooker place the pepper under a hot grill and turn regularly until
skin has blistered all over.)
2. As soon as you have removed the peppers from the heat place them into a
plastic bag and seal it. This caused the skin to sweat and makes pealing the
peppers much easier.
3. Leave the peppers in the bag until they have cooled down completely. Then
simply remove the charred skins with your fingers. You may need to give the
peppers a quick rinse to remove the remains of the charred particles.
4. Deseed the peppers and cut them into strips of about 1cm.
5. Put the balsamic vinegar and the sugar into a pan and heat gently to dissolve
the sugar. The vinegar begins to simmer and thicken. Get the pan nice and
hot and add the strips of pepper.
Coat well in the balsamic dressing and allow the peppers to absorb the sauce
for a few minutes.
Serving Suggestion
Delicious added to a salad or served as part of a mezze platter.
