Warning, home roasted/grilled peppers are addictive, and a lot of peppers roast down to a not enough. They are just so tasty and moreish.
Serves 4
4 large red, orange, or yellow peppers (green peppers aren't as sweet so I avoid them)
2 tbsp extra virgin olive oil
1 clove of garlic, peeled and crushed
A large pinch of salt
1 tbsp chopped broad leaf parsley
Place the peppers in an ovenproof dish or tray and grill under a medium high heat until the skins starts to blister and blacken. This could take 5-10 minutes depending on your grill, possibly even more. They can be roasted in a hot oven with other dishes, but this takes longer. Grilling on a barbecue also works well.
When blackened on one side turn them over with tongs and repeat on the other side.
Once blackened on both sides, and collapsed, place the hot peppers into sealable pot, ideally once you can store and serve them in. Seal the pot and leave for 20 minutes or so to cool enough to handle.
When cool enough, peel the skin off the peppers, remove the stalk, slice in half lengthways, remove the seeds and slice into thin strips.
Toss in the olive oil, crush garlic, salt, and parsley. Leave for about 20 minutes for the flavours to mingle if you can.
Serves as an accompaniment, or on bruschetta.
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