Tuesday, August 20, 2013

Roasted Peppers

Bell peppers (any color)
Olive oil
Fresh garlic, minced

There are many techniques for roasting peppers. In the old days, they would hold them over the open fire of a wood stove. The modern equivalent would be the open flame of a gas stove (using tongs of course). A much simpler way is to lay them flat under the broiler.
Cut the top off of the peppers, cut in half lengthwise and remove the seeds. Place skin side up on a cookie sheet and press down so that they lay as flat as possible. 

Broil on high until the skin becomes mostly black and blistered. WATCH THEM. They should take between 5 and 10 minutes.

Remove from the broiler and place them in a paper bag. This will allow them to steam and the skin will come off much easier. Wait 15 minutes, remove from bag and rinse under cold water while rubbing the skin off with your hands.
Cut the peppers into slices and toss with garlic and olive oil. Refrigerate over night.

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