In Greek: πιππεριές ξυδάτες, pronounced pee-peh-ree-YES ksee-THAH-tes
I usually use green bell peppers to make this recipe because they’re so easy to find, but it’s delicious and colorful made with a range of colors. The recipe is very simple and the peppers keep in the refrigerator for weeks, so if you love them, make a large batch to keep on hand for a tasty and unusual last minute salad or appetizer.
- bell peppers (any color or mixed)
- red wine vinegar
- olive oil
Wash peppers and trim stems (do not remove entirely), and cut into quarters from top to bottom. Do not remove seeds. Bring enough water to cover peppers to a boil, add peppers, and cook for 5-6 minutes, until partially softened. Drain in a colander, sprinkle with salt, and allow to cool for 20 minutes. Place in a ceramic or glass container and cover with red wine vinegar. Cover and refrigerate.
Peppers are ready to use after 1 hour, and will keep for weeks.
When ready to use, take pieces of pepper from the container and shake off excess vinegar.
Serve marinated peppers as an appetizer or side salad: Cut marinated peppers into thin slices or smaller pieces and drizzle with olive oil to taste.