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