Yield: 1 various
|\N large||Bell peppers|
|\N \N||Salt and pepper|
|\N \N||Garlic, minced|
|\N \N||Olive oil|
This is the traditional way to roast peppers. Use red, yellow or green bell peppers. Try a combination.
Begin by lighting a charcoal fire, letting it burn until the coals glow and are no longer flaming. Peppers can also be roasted on a stovetop char grill or under the oven broiler.
Rinse the peppers. Place over or under the heat source and broil turning frequently until the skins are charred and blistered and the peppers are softened.
Place the peppers, a few at a time, in a brown paper bag and close.
Allow to stand for 10 to 15 minutes. Remove from the bag and remove the skins and seeds under cold running water. The skins will peel away easily. Cut into 2 inch strips and place in a bowl. Season with salt and pepper. Add minced garlic if desired. Cover with olive oil and serve at room temperature. These will keep in the refrigerator for several days. Cover completely with olive oil prior to refrigerating.
Jim Carnevale 9-94
Submitted By JIM CARNEVALE On 09-28-94