carmen pepper – Farmer Dave's

from Smitten Kitchen

Ingredients
2 1/2 cup distilled white vinegar
3 cups water
2/3 – 3/4 cup sugar
5 Tablespoons kosher salt or 1/4 cup table salt
10 sweet peppers, mix of red, yellow and orange
4 large cloves of garlic, coarsely chopped

Directions:
Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes, turning them once, or until they are soft. Better to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked.

Prepare pickling liquid: Bring vinegar, water, sugar and salt to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Cool about 30 minutes. (Want to speed this process up? Leave aside two cups of the water, only boiling one. Once the sugar is dissolved, pour that cold water back in. It should take no time at all for it to finish cooling.)

Once peppers are roasted: While they’re hot, throw the peppers in a large bowl and cover it with a lid or plate, trapping the steam inside. In 15 minutes, they should be cooled, and their skins should be easy to remove. If not, give it another 10 or 15 minutes to rest.

Once all of the pepper skins are removed, remove the core and seeds, and tear the peppers into strips, tossing them into a large bowl, jar or container. Pour the pickling liquid over the peppers (if you have extra brine, save it for next time) and add the chopped garlic. Chill them, covered with a lid or plastic wrap, for one day.

from Epicurious.com

Ingredients:

2 sweet peppers (bell, carmen or any sweet colored pepper)
5 garlic cloves, finely chopped, divided
1 teaspoon finely chopped rosemary
3 tablespoons extra-virgin olive oil, divided
4 (1-inch-thick) bone-in pork chops (2 pounds total)
1 medium onion, chopped
4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped flat-leaf parsley

Directions:

Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.
While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.
Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.
Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.