Servings: 1 | Yield: 1 pint | Preparation Time: 2 min. | Start to finish: 30 min.
I love roasted peppers. I use them in recipes, as a snack, as an appetizer and with antipastos.
2 Each Large Red Peppers, washed and patted dry
2 Small Garlic, Cloves, chopped fine
2 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Salt
1. Preheat oven to broil on low. Or Roast them up directly on the grill.
2. Place washed and patted dry red peppers on a tin foil lined baking sheet. Place in the oven on the top rack. (If grilling, just place on heated grill on med. heat and close lid) Either way you choose to cook them keep a close eye on them. When they are blackened turn them, blacken each side of the pepper.
3. Remove from oven or from grill and set aside to cool.
4. While the peppers are cooling, chop the garlic cloves into very small pieces.
5. When the peppers are cool enough to handle, peel off the skin, it will slide and pull off easily. Push skins to side.
6. Next, take a paring knife and while pepper is on it’s side, cut around the stem portion of the pepper. Remove stem and push aside.
7. Next take your paring knife and slice a cut lengthwise from top to bottom, and open the pepper laying flat. Using the side of your knife remove any membranes and seeds. Push aside.
8. Slice the pepper to your desired thickness. (I leave them wider, when serving as an appetizer).
9. Place pepper pieces in a small bowl, mix in olive oil, garlic and salt. Toss gently to well coated.
10. Refrigerate at least 15 minutes prior to serving.
Notes: *You can make these peppers and freeze them for winter use. If freezing put them in a ziplock bag and freeze up to 3 months or refrigerate at least 2 hours. Bring to room temperature prior to serving about 5 minutes.
Time Saver: Buy minced garlic and keep in your refrigerator.