This is the second in a series of guest blogs written by fellow food bloggers. This recipe looks incredible, I often buys jars of roasted peppers as they can transform a meal but have never considered just making my own and storing them in jars. This post was written by Sus Davy. Sus is a Bath resident with a huge passion for food. She lives on a narrowboat, on the canal in the city. She has her own vegetarian food blog called Rough Measures, and can also be found on Twitter, Facebook and Instagram.

Well, Summer is definitely on it’s way. All the daffodils are out, their yellow heads bopping along in the wind. The temperature is creeping up on the thermometer, morning frosts have moved on to pastures new, spring lambs leaping through the green fields. Yep, Summer is a’coming!

To me, Summer is being outside, catching up with friends over a great mezze and a chilled pint of cider (I’m from Somerset OK?!) Taking in the fresh air, eating and laughing to our hearts content.

These antipasti peppers are a great back up to keep in the fridge. Ready to bring out when someone pops over for a natter. Enjoy the zesty, garlic peppers, along with some fresh crusty bread. Perfect (Summers) evening!

QUICK ANTIPASTI PEPPERS

INGREDIENTS
3 Red Romano Peppers
Zest and juice of 1 lemon
1 clove garlic (finely diced)
2 tablespoons Apple Cider Vinegar
Salt and pepper

METHOD

Roast peppers for 20-30 mins, until their skin is lightly charred.

Leave them to cool slightly, peel off skin and de-seed peppers.

Roughly chop peppers and add to a bowl (including roasting juices)

Add in the chopped garlic, lemon juice, vinegar and S+P. Mix well.

Store in an airtight container in the fridge for up to 7 days.