roasted pepper

[Guest guest]

2 red peppers, washed well

 

 

Place the whole peppers on a broiler pan. Broil, turning often, until

blackened on all sides, or blacken over an open flame. Place the blackened

peppers in a paper bag, close the bag, and set aside for 15 minutes or until

cool enough to handle. Peel the blackened skin off of the peppers, and

discard the stems and seeds. Cut the peppers in half and then cut them into

1/2-inch strips. Serve as an appetizer, as part of an antipasto platter, on

sandwiches, to flavor sauces and dressings, or in grains, side or main

dishes. To store roasted red pepper strips, place them in an air-tight

container, add enough olive oil to fully cover the peppers, and keep in the

refrigerator for up to 2 weeks. Yield: 1 1/2-2 Cup

 

 

 

Anna