Photography: Eva Kolenko; Food Styling: Robyn Valarik; Prop Styling: Natasha Kolenko
45 minutes
Serves 8 as an appetizer (makes about 2 cups)

Meet this season's ace-in-the-fridge. The richly flavored combo plays as an appetizer to smear over bread with goat cheese; a topping for grilled fish, chicken, or steak; even a pasta sauce. Any kind of sweet pepper works, and you can change up the vinegar and herbs. But do chop the peppers by hand for a jewel-like texture; a food processor turns them to soup.

How to Make It

Step 1

Heat a grill to medium-high (400° to 450°). Grill peppers, covered and turning occasionally, until softened and lightly charred, 7 to 12 minutes, transferring to a medium bowl as done. Let stand until cool enough to handle.

Step 2

Pull off pepper skins that come off easily (no need to remove all of them), pull off stems, and swipe out seeds with your hand, working in a strainer over a bowl to catch juices.

Step 3

Finely chop peppers, then return to bowl with juices. Stir in oil, vinegar, and marjoram. Season to taste with salt and black pepper.

Step 4

Make ahead: Up to 1 week, chilled airtight.

Chef's Notes

Pick of the Peppers:

A kaleidoscope of sweet peppers awaits at farmers' markets and grocery stores in fall: lime green to lipstick red, and classic bells to thin frying types. Most kinds will get sweeter and redder if allowed to ripen on the bush.


This all-purpose pepper comes in purple and chocolate brown as well as more familiar colors. Excellent raw, for snacking and salads; grilled; sautéed; and stuffed.


Crunchy, thinner-walled peppers include long, tapered, yellow-green to red Corno di Toro and square-shouldered Cubanelle; smaller Gypsy; and sweet, twisting, full-flavored Jimmy Nardello. Excellent raw, for snacking and salads; grilled; and sautéed whole or cut up.


If you can find them, fresh, red, thick-walled pimientos are among the sweetest, richest-tasting peppers of all. Varieties may be heart-shaped, elongated, or squat and fluted. Outstanding grilled, roasted, and stuffed.

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