Piments rouges (roasted red peppers)

Yield: 4 servings

Measure Ingredient
\N \N Dwigans fwds07a
4 larges Red peppers
4 tablespoons Cooking oil
\N \N Salt to taste

Place the whole peppers on a flat baking tray and roast them, turning them often, until the skin is soft, about 20 minutes. Remove and peel them. Cut the peppers in half and remove the seeds. Saute the peppers in oil until they are darken. Season them wit Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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