Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
8-10 Cubanelle chiles (use peppers that vary in color from yellow to green to reddish-green)
2-3 Tbsp. extra virgin olive oil
3 cloves garlic, halved
1/2 cup white vinegar
3/4 cup water
4 Tbsp. sugar
1/2 tsp. crushed red pepper flakes
Remove the stems and seeds from the chiles and slice top to bottom and cut into 1-2 inch pieces. Heat some oil over medium high heat in a large sauté pan and add the chiles and crushed red pepper. Fry them, tossing occasionally, until a bit of brown fond forms on the bottom of the pan – about 7 minutes. Add the garlic and sauté an additional minute.
Meanwhile mix the vinegar, water and sugar in a bowl and add to the peppers. Allow the mixture to come to a boil, then salt to taste, stir and remove the mixture from the heat and allow to cool. Place the peppers and marinade in a bowl (or jar) with tight a fitting lid and refrigerate. When ready to serve let the peppers come to room temperature to disperse any congealed olive oil. These are good along side grilled meats, roasted pork or on a steak sandwich.
Yields 6-8 servings.
Recipe by Dennis De Klerk.