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Print this Recipe    Vampire Peppers

Vampire Peppers

15 large red, yellow or green bell peppers
20 large garlic cloves, coarsely chopped
3 tablespoons plus 1 teaspoon sugar
1 1/4 teaspoons salt
1 1/4 cups cider vinegar
1 3/4 cups plus 2 tablespoons oil
salt and pepper

Char peppers over gas flame over in broiler until blackened on all
sides. Wrap in paper bag and let steam 10 minutes. Peel and seed.
Cut peppers lengthwise into thirds. Transfer to a bowl.

Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually
whisk in oil in slow stream. Pour dressing over peppers. Refrigerate
overnight.

Bring peppers to room temperature. Using tongs, transfer peppers
to large platter, discarding marinade. Season with salt and pepper
and serve.

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