There’s not much that beats the flavor of roasted red peppers. A little sweet, yet almost unambiguously savory, they add a wonderful depth of flavor to everything they’re used in. While not difficult to make on their own, there are times when I don’t have the time or inclination to get into that kind of project. Jarred or canned roasted red peppers are pretty commonly available, but they generally taste pretty flat. Worse, some contain so much balancing acid for preservation (citric acid) that they just don’t taste particularly good. What to do? I’ve found that a quick marinade with some assertive flavors is all they need to go from good to great.
Here’s a simple recipe for you to use. Once you’ve tossed all the ingredients together, stuff them back in their jar where they will keep for a little longer than a week.
- 1 10-12oz/280-330ml jar roasted red peppers, drained well but not rinsed
- 1 large clove garlic, finely chopped
- 6 basil leaves, chopped
- 1 teaspoon lemon juice
- ½ teaspoon fennel seeds, coarsely ground
- 1 tablespoon extra virgin olive oil
- Pinch of hot pepper flakes
- Drain the red peppers of liquid from the jar or can. Don’t rinse them; you’ll actually lose a lot of flavor that way. Pat them try with a little paper towel
- Cut the peppers in to ¼-inch strips
- Combine all of the ingredients together in a bowl
- Season lightly with a salt
- If you’d like, place them back in their jar
- They will keep for a bit better than a week.