Roasted Peppers With Garlic Recipe

Step 1

WASH AND DRY THE PEPPERS.TO ROAST OVER FLAME,IMPALE ON LONG HANDLED FORK A TURN SLOWLY SO THE SKIN CHARS OFF.OR PLACE ON OILED ALUM.FOIL IN THE BROIL PAN AND BROIL ABOUT FOUR INCHES FROM THE FLAME,TURNING FREQUENTLY.

Step 2

THE PEPPERS SHOULD BE PELLED,A SIMPLE MATTER IF THEY WERE BROILED OVER A FLAME OR UNDER SAME.THIS CAN BE TRICKIER IF THEY WERE ROASTED.IN THAT CASE PLACE THE PEPPERS IN A BROWN BAG,CLOSE THE BAG AND LET STAND FOR ABOUT TEN MINUTES,AFTER WHICH THE SKIN WILL BE EASY TO PULL OFF.

Step 3

TRIM OFF THE STEMS AND DISCARD THE SEEDS.PLACE THE PEPPERS,IN AS LARGE PIECES AS POSSIBLE,IN A TALL STRAIGHT SIDED JAR.ADD THE SALT,AND GARLIC AN POUR ENOUGH OIL TO COVER.CLOSE JAR TIGHTLY AND STORE IN A COOL PLACE OR IN THE REFREGERATOR FOR FIVE DAYS TO A WEEK.BEFORE SERVING LET STAND AT ROOM TEMPERATURE FOR 25 TO 30 MINUTES,SO THE OIL LIQUEFIESSERVE AS AN APPETIZE AS YOU WOULD PICKLES,WITH A MEAT COARSE.MAKES FOUR SERVINGS.

Things You'll Need

  • 6 LARGE FIRM GREEN PEPPERS
  • 7 CLOVES GARLIC,LIGHTLY CRUSHE
  • 2 TEASPOONS SALT

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