Roasted Peppers

Name: Roasted Peppers
Ingredients: 2 red bell peppers; 1 teaspoon chopped garlic; 1 teaspoon chopped fresh rosemary; 8 basil leaves; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper

6 ingredients

13 steps

Ingredients

2 red bell peppers
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
8 basil leaves
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

1

Char the peppers over an open flame (on the stove or a grill) until the skin is black but not brittle.
2

Make sure to use as high a heat as possible.
3

The skin should char without the peppers cooking for too long.
4

Transfer the peppers to a bowl and cover with plastic wrap.
5

The steam will help to loosen the skin.
6

Once they are slightly cool, remove all the skin, seeds, and stems.
7

The skin should come off easily.
8

(Do not submerge the peppers in water as this would wash away the flavor.
9

A little of the charred skin left on them is fine.)
10

Slice the peppers lengthwise into strips about 1/4 inch wide.
11

In a bowl, mix the peppers with the garlic, rosemary, basil, and oil.
12

Season well with salt and pepper.
13

Use immediately or refrigerate for up to 1 week.