Photo by Peden + Munk
It’s key that you let the peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.
Recipe information
Yield
8 servings
Ingredients
8 red bell peppers
2 garlic cloves, very thinly sliced
1/4 cup olive oil
2 tablespoons (or more) sherry vinegar or red wine vinegar
2 tablespoons chopped marjoram, divided
Kosher salt
Preparation
Step 1
Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14–17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.
Step 2
Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.
Step 3
Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top.
Recipe notes
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