Marinated Mixed Peppers

Keeps in the fridge for up to 10 days

Makes 1 kilo of marinated peppers

INGREDIENTS:

  • Two whole red peppers
  • Two whole green peppers
  • Two whole yellow peppers
  • 1 inch chunk of fresh ginger
  • 2 spring onions
  • A small handful of fresh coriander
  • 1 red chilli
  • 20ml of maple syrup or preferred sweeter
  • 20ml of raw apple cider vinegar
  • 20ml of tamari sauce
  • 1 teaspoon of fennel seeds
  • 1 teaspoon of cumin seeds
  • 1 litre of water

METHOD:

  • Core and finely slice all of your peppers
    (lengthways).
  • In a blender add your fresh ginger, red chilli,
    maple syrup, vinegar, fennel seeds, cumin
    seeds and tamari.
  • Blender well.
  • Place your peppers into your contain that you
    would like to keep them in.
  • Pour your blended mixture over the peppers
    followed by your 1 litre of water.
  • Fine slice your spring onions and fine chop
    the coriander and add them to the container.
  • Marinade the peppers over night (a minimum
    of 12 hours.
  • Add them to salads or just enjoy them on
    there own.
  • Perfect ingredient for a fresh kale salad.