Roasted And Marinated Chili Peppers

These spicy treats would make a great addition sliced and added to the Bulgarian Shopska salad. They will get a bit spicier with time in the marinade.
Prep Time30 mins
Cook Time5 hrs
Total Time5 hrs 30 mins
Course: Appetizer
Cuisine: Bulgaria
Keyword: Peppers
Servings: 4


  • 10-12 peppers of your choice Jalapenos are ok too
  • 3 carrots, grated
  • 4 cloves of garlic minced or pressed
  • a bunch of fresh dill, chopped
  • 1 cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp apple vinegar
  • 2 tbsp honey
  • sea salt


  • In a bowl, combine the honey , olive oil, vinegars and whisk until well combined. Add in the grated carrots, garlic and chopped dill. Mix all together and add salt to taste.
  • Set marinade mixture aside.
  • Roast the peppers- This can be done by holding the peppers with tongs over a gas flame on your stove or it can be done on a BBQ, this just takes a minute, on each side. You want the flesh to turn black with grill marks but to stay intact.
  • Put your roasted peppers into the marinade, mix all together and cover.
  • Refrigerate for several hours to several days, these treats get spicier and better with time.
  • You can always can a few jars for safe keeping.
  • Serve chilled with some bread and Bulgarian salami like Lukanka


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