|Ben took this whole jar to school in his lunch box! With some kvass and a beautiful slice of liver-and-kidney pie.
|My friend Nicole brought me these beautiful paprika peppers from her garden. They are sweet and spicy and perfect for this, but regular bell peppers are grand too, I promise.
|Maybe good children like roasted peppers.
|Life is easy under the broiler.
|Do only people from immigrant families eat sardines? I wonder sometimes, because I feel alone in my love for them.
This is not an exact recipe. The idea here is to preserve the peppers (which are in season now, and abundant) using a three-pronged approach—salt, vinegar, and oil—that a) makes them taste great and b) allows them to keep for a long time. The seasonings are optional, of course, and/or could be varied, but the smoked paprika just ratchets up the smokiness in the perfect way, I find, so the peppers taste like you blackened them over a blazing hardwood fire instead of under the boring old broiler.
Any number of bell peppers or other peppers (I’ve been using paprika peppers.)
½ inch of white vinegar in a medium-sized bowl
½ cup olive oil
2 cloves garlic, smashed and peeled
1/2 teaspoon smoked paprika
Kosher salt (around 1 teaspoon per panful of peppers)
Cut the peppers in half lengthwise, slice out the stems, and pull out the seeds and veins. Arrange them on a foil-covered baking sheet, and pop them under the broiler until they are fully charred and wilting, 15 minutes or so.
Meanwhile, heat the oil for about 1 minute (via small stovetop pot or microwave) with the garlic and smoked paprika, and leave it to steep.
Dump the blackened peppers into a heatproof bowl, and cover them with the foil. Leave them to steam and cool for around 10 minutes.
Peel and rub off as much of the blackened skins as is easy. One at a time, dunk each peeled pepper half fully into the vinegar, then put each one in a bowl. When they’re all peeled and vinegared, toss the peppers with the salt, and pack them into a perfectly clean jar or glass container. Pour the remaining vinegar over them, then strain the oil over them, and refrigerate up to a month or two or three.