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Roasted Peppers

List of Ingredients




Hold the pepper with tongs, or skewer with a long fork.
Hold the pepper directly in the highest flame available
on the stove. Cook until the skin of the pepper blackens
uniformly all the way around. When the pepper is totally
blackened, place it in a paper bag and fold the bag closed.
Allow the bag to rest for about 5 minutes, giving the
pepper time to "steam."
Remove the pepper from the bag. Use a small paring knife
to gently peel away the burnt skin. If you prefer, you
may run the pepper under cold tap water to remove the skins.
With a paring knife, slit the pepper from the seedpod to
the tip, cutting on one side only. Reach in the pepper and
gently squeeze the seeds off the pod with your fingers.
Rinse the pepper again to remove all the seeds from inside.
Dry the pepper thoroughly with a paper towel.
You can now drizzle the peppers with olive oil, a dash of oregano and either minced fresh garlic or garlic powder and salt and pepper.
Serve as an accompaniment to roast beef or on roast beef or meatball sandwiches, or simply as a relish to most any meal.


Recipe