Marinaded Banana Peppers.

When these are in season, I make them every week. I absolutely love love love this recipe and I hope you’ll give it a go. It makes a great side dish but it’s also just great to have in a container in your fridge to pull out for sandwiches or literally anything else. I really love the marigold in here but it’s completely optional, some people don’t like the flavour and the dish still stands it’s ground without them, so you make the call.

Ingredients:

8-10 sweet/mild banana peppers

3/4 cup olive oil

3/4 cup white wine vinegar

1 tablespoon dried chilli flakes (or half of this if you’re not on board with chilli)

1/4 cup roughly chopped parsley

1 spring onion, sliced thinly to garnish

Petals from 3-4 marigold flowers, optional

Method.

Step 1.

In a large frypan or on a barbecue grill, heat 1-2 tablespoons of olive oil until hot!

Step 2.

Slice banana peppers longways and place into hot pan/onto hot grill and cook for a few minutes on either side, some blackening is good but you don’t want the peppers to soften too much, I like them to stay crunchy.

Step 3.

In a container, combine remaining olive oil, vinegar, chopped parsley, chilli and marigold petals and add the warm peppers. Best left in the fridge overnight but also good fresh. Will store well for a week or two in an airtight container in the fridge.

Step 4.

Serve topped with sliced spring onion and more fresh parsley and marigold.