Ingredients:
1 lb red bell peppers (usually 3 peppers, though if they weigh a little more that’s fine)
3 cloves garlic, peeled and finely chopped
1 t Kosher salt
1 T capers
1 T balsamic or red wine vinegar
3 T good olive oil
Method: char the peppers, turning until all sides and the ends are evenly blackened. (If the pepper has one of those SKU stickers from the supermarket, remove it first!) If you have a gas stove you can do this right over a burner. If your stove is electric, you’ll have to use the broiler. As the peppers are done, transfer to a paper bag and seal tightly. Allow the peppers to steam until they become cool enough to handle, about an hour. Remove the charred skin with your hands and tear the peppers apart, discarding the stem and seeds and pulling the flesh into strips the width of a fork. Drain thoroughly then mix peppers with the other ingredients EXCEPT olive oil. Allow to marinate at least 2 hours, during which the peppers will give off delicious juice* that blends with the other liquids. At serving time, add olive oil the peppers as a side dish on their own, not mixed into a salad, so you can enjoy them to the fullest.
*I was once in Roma’s (now Cardona’s), my fine Italian deli, when an old-school guy ordered a sandwich with (non-marinated) roasted red peppers. Did he want dressing, he was asked? “No… just the juice ‘a the pep.”
You can also char them by roasting them in the oven rather than using the broiler…I spray a bit of veggie oil on them and put them in a 400 degree oven….turning them as the skin blackens…then follow the same method of placing them in a brown paper bag to steam off the skins….delish
Thanks! That sounds like a lower maintenance method than mine, where you need to be checking the peppers almost constantly.
My favorite appetizer, on a slice of great baguette. Mouth is watering. I might try capers next time instead of my usual oregano. Thanks for the idea.
No need to choose…. the capers and oregano would go great together!