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Gallery Roasted Red Saffron Peppers Credit: Kirsten Strecker Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 4 red bell peppers, (about 2 pounds total) 2 tablespoons extra-virgin olive oil 1 medium onion, halved and cut into 1/4-inch-thick slices 2 garlic cloves, minced 1/2 teaspoon paprika 1/4 teaspoon red pepper flakes 1/8 teaspoon saffron 2 tablespoons sherry vinegar 1/2 cup Nicoise olives, pitted Coarse salt and ground black pepper 2 tablespoons chopped fresh mint
Gallery Roasted Red Saffron Peppers Credit: Kirsten Strecker
Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Gallery
Roasted Red Saffron Peppers Credit: Kirsten Strecker
Roasted Red Saffron Peppers
Credit: Kirsten Strecker
Roasted Red Saffron Peppers
Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 8
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 4 red bell peppers, (about 2 pounds total) 2 tablespoons extra-virgin olive oil 1 medium onion, halved and cut into 1/4-inch-thick slices 2 garlic cloves, minced 1/2 teaspoon paprika 1/4 teaspoon red pepper flakes 1/8 teaspoon saffron 2 tablespoons sherry vinegar 1/2 cup Nicoise olives, pitted Coarse salt and ground black pepper 2 tablespoons chopped fresh mint
Directions
Heat the broiler. Broil peppers 4 inches from the heat, turning them as their skins begin to blister and blacken, until peppers have blackened all over in a slightly mottled pattern, about 20 minutes. Transfer to a bowl; cover with a towel or plastic wrap. When cool enough to be handled, rub off their skins with your fingers. Cut each pepper in half lengthwise and remove seeds, stem, and membrane. Slice into 1-inch-wide strips. If not using immediately, refrigerate in a glass container.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently until tender, about 10 minutes. Add garlic, paprika, red pepper flakes, and saffron, and cook 2 minutes. Add peppers, vinegar, and olives. Season with salt and pepper, reduce heat to low, and cook another 3 minutes. Stir in mint. Serve.
Reviews
Add Rating & Review 21 Ratings 5 star values: 3 4 star values: 6 3 star values: 7 2 star values: 5 1 star values: 0
Reviews
Add Rating & Review 21 Ratings 5 star values: 3 4 star values: 6 3 star values: 7 2 star values: 5 1 star values: 0
Add Rating & Review
21 Ratings 5 star values: 3 4 star values: 6 3 star values: 7 2 star values: 5 1 star values: 0
21 Ratings 5 star values: 3 4 star values: 6 3 star values: 7 2 star values: 5 1 star values: 0
21 Ratings 5 star values: 3 4 star values: 6 3 star values: 7 2 star values: 5 1 star values: 0
5 star values: 3 4 star values: 6 3 star values: 7 2 star values: 5 1 star values: 0
All Reviews for Roasted Red Saffron Peppers
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Red Saffron Peppers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
