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Still Life: Roasted Red Peppers With Garlic And Lime

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* 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.

 

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