Peppers marinated with garlic and cumin
A cold starter that improves overnight in the fridge: the peppers soak up the garlic vinegar and cumin.
Prep
15 min
Cook
20 min
Total
35 min
Servings
6
Difficulty
Easy
Ingredients
- 8coloured peppers
- 3 tbspSIDNA garlic-flavoured vinegar
- 4 tbspolive oil
- 1 tspground cumin
- 1 tspcrushed coriander seeds
- salt
Method
Roast the whole peppers at 220 °C for 20 minutes, until the skin blisters.
Cover them with a cloth for 10 minutes, then peel and cut them into wide strips.
Mix the vinegar, oil, cumin, coriander and salt in a bowl.
Lay the strips in a deep dish, pour over the marinade, cover and refrigerate overnight.
The SIDNA tip
Take the dish out of the fridge twenty minutes before serving: olive oil sets when cold and masks the aromas.
SIDNA products used in this recipe
Discover the vinegars and condiments that make all the difference in this recipe.
