Vampire Peppers

Vampire Peppers

15 large bell peppers

20 large garlic cloves, coarsely chopped

3 tsp. plus 1 tsp. sugar

1 1/4 tsp. salt

1 1/4 cups cider vinegar

1 3/4 cups plus 2 tsp. 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 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.


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