Roasted Jalapenos with Sauce (Kozlenmis Soslu Jalapeno Biberi)

29th, 2012
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1 lb fresh jalapeno pepper, washed
3-4 Tbsp vinegar
5 Tbsp olive oil
1 tsp salt to taste
1 tsp sugar (optional)
6 medium cloves of garlic, peeled and sliced
¼ cup fresh parsley, finely chopped (optional)
1 tsp peppercorns (optional)

Lightly roast the jalapenos either over a grill or a stove until they get a couple of dark spots on each side. Make sure not to over roast, we would not want the skins to be removable. Let them cool for a while. Then, preferably remove the stems or you may keep them on. In a bowl, combine vinegar, olive oil, sugar, parsley and salt. Add the roasted jalapenos and mix them all. Either use glass jars or other storage containers to store the jalapenos.
Divide the garlic cloves and peppercorns evenly between the containers. I usually prefer glass jars with tight caps if I am going to store them for a long time. Place some peppercorns and garlic in the bottom of the container and add a thick layer of roasted japalenos. Then continue layering with garlic, peppercorns and jalapenos until the container is full to the top. Try not to leave much space in between the jalapenos by pushing from the top.
Pack all the containers the same way and then distribute the remaining olive oil-vinegar sauce between the containers. All the jalapenos do not need to be covered with the sauce, so just use what you have. Close the lids tight. Keep the jars/containers in the refrigerator and you may serve these roasted jalapenos with any kind of dish.

By Hayriye Cetin Karaca ( )

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