Recipe: Roasted Peppers With Pickled Onions
This is an adaptation of my mum’s roasted red peppers dish. She sautés the onion and garlic in olive oil but I quite like the more pungent taste of raw pickled onion and the crunchy texture it adds to super soft, sweet peppers. The house smells absolutely amazing when you roast peppers, it’s a lovely dish to make on a Sunday afternoon. You can use it as a side dish and a condiment with pretty much anything – steak, fish, morning eggs, Mexican lettuce cups and so on. Double the ingredients to make a large batch, which you can keep in the fridge in an air-tight container for a week.
- 4-5 whole red peppers, red and yellow (bell peppers, capsicum)
- 1 red onion, thinly sliced into rings or half rings
- 1 tsp mustard seeds
- 1 garlic clove, finely diced
- 2/3 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp coriander seeds
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- A little coconut oil for roasting peppers
- Preheat oven to 200 °C (390 °F). Toss whole red peppers in a little melted coconut oil until lightly covered. Arrange on a foil lined, large baking tray and place on an oven shelf, fairly close to the grill element, so just a little higher than the oven shelf a little higher than the middle, so that the pepper’s skin is closer to the grill element.
- Roast for 45-60 minuts until the skin blackens, wrinkles and blisters on all sides and the peppers collapse. I usually turn them over half way through.
- Meanwhile, mix sliced onions with the rest of ingredients and set aside to pickle slightly.
- Remove cooked peppers and let them cool down for 20 minutes before peeling the skin off. The peel should slip right off but hold the peppers by the tails as they will be quite slippery. Slice peeled peppers in half, remove the core and scrape off the seeds with a knife. Then slice into thinner strips and toss with pickled onions and all of the flavoured dressing.
Preparation time: 10 minutes
Cooking time: 1 hour
Number of servings: 2-4 depending on what else you serve it with