MARINATED RED PEPPERS (raw-vegan)
Marinated Red Peppers have been a staple of the ANTIPASTO for generations. The only drawback is that most purchased marinated peppers are made with tons of processed oil and salt, regular vinegar, NON-organic cooked produce that lack natural color and flavor…. have no fear, I have a solution! my MARINATED RED PEPPERS are oil and salt free, made with all organic RAW ingredients, have a vibrant color and are full of flavor. I keep a container of these bad boys in the refrigerator for when the time arises to break them out (which is often). NOTE: this recipe is for 1 whole pepper’s worth. I prefer to make small batches, so they always taste fresh and their color stays vibrant; they are best if used within 5 days after they are taken out of the marinade.
Makes about 16 strips
1 large ripe organic red pepper (pick one with firm flesh, no bruises or soft spots, vibrant and even flesh and stem color)
1/4 cup fresh organic Italian oregano leaves, rough torn (from your window herb garden)
1/2 cup raw organic apple cider vinegar
1/4 cup water
In a small mixing bowl, combine the torn oregano leaves, vinegar, water and set aside. Wash your red pepper well. On your cutting board, stand the pepper with the stem facing up. Using a sharp knife cut through the the top of the pepper, knifes width- starting at the stem’s edge- down and out the bottom of the pepper into sections. Continue all the way around the pepper until you have cut all the flesh off into sections. You will have the seeds and stem left over, discard these. Lay the pepper sections flat on your cutting board and slice lengthwise into 1/4 inch strips. Use a small fork and prick the inside flesh multiple times (should look heavily dotted), so it will soak up your marinade well. Place your prepared pepper strips in the marinade and mix well. Cover the bowl and leave out at room temperature for 48 hours, stirring occasionally to ensure even marinating. The finished peppers will be soft and pliable. Drain the peppers*(do NOT rinse) and refrigerate in a covered container. Use anywhere marinated red peppers are called for. ENJOY!!
* TIP: use the drained marinade as a vinegar base for a raw dressing or vinaigrette… YUM!