Grilled Pickled Paprika

Ingredients

• 4 bell peppers (red and green)
• 2 bunches parsley
• 4 tsp capers
• 2 anchovy fillets
• 2 Garlic cloves
• 0.125 l olive oil
• 50 ml white wine vinegar
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 0.5 tsp Sugar
• 1 bay leaf
• Pepper

Instructions

1. 1.

   Preheat oven to 200°C. Halve the bell peppers, place them on a baking sheet and grill for about 20 minutes until the skins blister. Remove from the oven, cover with a damp kitchen towel, and let cool. Then peel the peppers, clean them, remove seeds and membranes, and cut the flesh lengthwise into quarters.

2. 2.

   Tear parsley leaves off stems and blend with capers and peeled garlic cloves in a blender. Spread the parsley puree over the pepper quarters, roll them up, and layer in a jar. Mix olive oil and vinegar with the spices, pour over the pepper rolls, and seal the jar tightly.

3. 3.

   Pickled grilled paprika will keep refrigerated for at least 2 weeks.