Check out this tutorial for making delicious mini peppers roasted and marinated that you will love as a snack. Also delicious on burgers or even cold sandwiches.
The recipe is super easy because you don’t have to do any prep work to the peppers. No de-seeding, chopping or slicing, these little cuties go in the jar whole. Along with dill and parsley that gives the peppers a delicious taste. You do need to roast the peppers which can be done on the grill, don’t worry if it is still to cold to get the grill out you can also saute the peppers on the stove top.
I use a lot of poblano peppers and I like to roast them under my broiler. I think these could be done the same way. When I make the fire roasted poblanos I put the peppers under the broiler and just turn them ever minute or so until they get black all over. Then put them in a bowl with a cover for a few minutes. They the blackened skin will slip right off and you have delicious fire roasted poblano peppers for what ever recipe you need them for.
These you only want a small bit of black on them so you need to keep a very close eye on them if you decide to fire roast them in the broiler. Turn them at 30 second intervals till you get the amount of char you want. Then follow the video tutorial from Natasha’s Kitchen to make your Roasted and marinated mini peppers. At my house I will double the recipe because I know these are going to disappear fast.
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.
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