When people say, “I have an addictive personality,” to describe their cigarette smoking habits and the like, I say it’s BS. However, I do think it’s possible to like one thing so much that it seems as if you’ll never want to stop doing/smoking/eating it. And I do think it’s possible to be prone to liking one thing very much rather than liking many things just a little. Such has been the case with my breakfast routine as of late – a grilled cheese sandwich with roasted red peppers every morning. Every. Single. Morning. Also, I’ve only been listening to the music of Lana del Rey for like a month. But I digress.
This (the breakfasts, not LDR) is partially due to the fact that my mom has taken to roasting and marinating peppers, and keeping them in the fridge, until their destiny as a sandwich component comes to fruition. I’ve grown quite fond of this habit and decided to make this week’s batch myself.
And, if you follow me on Twitter, you know this…
Yes. This wonderful ingredient that proudly sits on every Asian restaurant’s counter is now at my disposal. Eager to test it out, I decided to incorporate it into the peppers.
3 bell peppers (red and/or orange)
3 tbsp vegetable oil, divided
1 tsp sriracha sauce (optional)
1 tbsp honey
1 clove garlic, crushed
2 tsp white vinegar
3 tbsp water
Pinch of salt and pepper
Preheat oven to 375F. Wash and dry peppers. Divide 1 tbsp of oil amongst peppers and rub to coat evenly. Place on a baking sheet covered with foil and roast for 35 min, or until skin is charred and blistered. Remove from oven and cool completely.
In a bowl, whisk together all remaining ingredients. Set aside.
When peppers are cool enough to handle, peel off skin and discard along with ribs and seeds. Slice each pepper into 4 pieces and coat evenly in marinade. Refrigerate overnight, and come morning, they’ll be ready to be thinly sliced and enveloped in a crispy, cheesy sandwich.
The sriracha gave the peppers a great kick, BTW, so I highly recommend you purchase yourself a bottle.