2each medium-sized red, yellow and orange bell peppers
2pobalano peppers OR
4(or more) garlic cloves, minced
4 tablespoons extra-virgin olive oil
3 tablespoons oregano, basil or complementary herb vinegar*, or red wine vinegar
3 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
1/4 teaspoons brown sugar, or to taste
salt and freshly cracked pepper, to taste
1/4 teaspoons dried cayenne
2 tablespoons loosely chopped fresh marjoram, including some tender stems left intact
2 tablespoons basil, cut into ribbons
3fresh bay leaves, optional
Colorful Autumn Pepper Medley Directions
To roast the bell peppers and poblanos, poke the whole chilies with a fork to keep them from bursting, place them on a baking sheet and roast 4 to 6 inches from the flame of a preheated broiler or directly over the open flame of a grill or on a hot comal—turning occasionally—until evenly blistered and lightly charred.
Place the charred chilies in a large bowl, cover and allow to steam for 10 minutes. Carefully peel away the charred skin, but don’t rinse the chilies under running water or you’ll lose flavor! Remove the seeds and stems and cut the peppers into 3-by- inch strips.
Toss the pepper strips with the minced garlic. Mix together the oil, vinegars and sugar in a small saucepan and heat. When near boiling, remove from the heat, allow to cool slightly, then pour over the peppers. Add salt and pepper to taste, toss with the cayenne and fresh herbs and refrigerate for several hours. Serve at room temperature.