Charred market peppers with pickled feta recipe

Ingredients

• 1 cup white wine vinegar
• 1 sprig fresh mint, 1 mint tea bag, or ½ teaspoon dried mint
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ¼ teaspoon crushed red chile flakes
• ½ cup water
• 8-ounce block feta cheese

• ¼ cup extra-virgin olive oil
• 1 pound sweet peppers (of all colors), seeds removed and cut into ½-inch strips
• 8 ounces slightly hot chiles (shishitos, Jimmy Nardellos, Fresnos, sweet Hungarian wax, cayenne)
• 1 teaspoon kosher salt
• 1 tablespoon sherry vinegar or red wine vinegar

Make the Pickled Feta
1. In a small pot, combine the white wine vinegar, mint, sugar, salt, chile flakes, and water and bring to a simmer over medium-high heat. Remove from the heat and let the mixture cool completely.
2. Place the feta in a glass (or other nonreactive) container and pour in the pickling liquid. Cover and let sit in the refrigerator for 1 hour before serving. The pickled feta can made up to 1 week ahead and stored in the fridge.
Char the Peppers
3. In a large cast-iron skillet over high heat, add the oil, peppers and chiles in a single layer, and the salt. Cook without stirring for about 4 minutes, or until the peppers are blistered and charred. If necessary, cook in two batches. Add the sherry or red wine vinegar.
Serve or Store
4. Crumble the pickled feta over the top and serve. The peppers can be stored for up to 1 week in the refrigerator and tossed back in a 300°F oven for 5 minutes to reheat before serving.