Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 * Exported from MasterCook * Roasted Red Peppers With Garlic And Lime Recipe By : Still Life with Menu (1994), Mollie Katzen, page 35 Serving Size : 4 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large red bell peppers -- up to 5 in their prime 3 tablespoons fresh lime juice 3 tablespoons extra virgin olive oil -- up to 4 1/2 teaspoon salt 1 large garlic clove -- well minced freshly ground black pepper Preparation time: 30 minutes. To roast the peppers; just a few minutes of preparation thereafter. Yield: about 4 portions, depending on what else is served. Since discovering roasted peppers-and realizing how easy it is to prepare them-I've gotten addicted. Sometimes I just roast a few for fun in my spare time. It is amazing how a humble bell pepper can get transformed through this process. Strips of roasted, peeled pepper are so tender you almost don't need to chew them. This salad can also be prepared with raw red peppers if you just can't take the time to do the roasting and peeling. It's not exactly the same thing, but it can be done, and it will taste fine. Just be sure to give the peppers at least a few hours (preferably overnight) to marinate. This dish keeps beautifully for up to a week, so make it as many days ahead of time as you need to. Preparation time can be streamlined by getting the marinade ready while the peppers roast. 1. Preheat oven to 400F. Place the peppers on a baking sheet and bake them for 20 to 30 minutes, turning them every 5 to 8 minutes, so they will blister fairly evenly. When they are quite soft and the skins have pulled away from the peppers, remove them and place immediately in a paper bag for about 3 to 5 minutes. Remove from the bag, cut out and discard stems and seeds, and peel the peppers with a sharp paring knife. The skins should come off very easily. 2. Cut the peppers into small cubes or strips, and place them in a medium-sized bowl. 3. Add all other ingredients and mix gently. 4. Cover tightly and refrigerate at least 12 (and preferably 24) hours before serving. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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