Friday, December 6, 2013

Roasted Red Peppers With Roasted Garlic

On Stove Top:

5 Large Red Bell Peppers
¼ cup of Extra Virgin Olive Oil
2 Cloves of Garlic (peeled and sliced)
7 Leaves of Fresh Basil (chopped)
1 ½ tsp of Dried Oregano
Salt and Pepper (to taste)


1) Place the peppers on your stove top directly over the flames and roast them turning them to get every side charred and blistered. (if you don’t feel safe about roasting them over an open fire on your stove top, just preheat your broiler to high, cut the peppers in half and place them cut side down on a foiled lined baking sheet, broil the peppers until the skin gets charred and blistered, but be aware that you wont achieve the same smoky flavor that they get when they are roasted over an open flame.)

2) Once the peppers are charred enclose them in a large paper bag for 15 minutes, so that the peppers will steam and come to room temperature (this makes it very easy for the charred skins to come off)

3) Meanwhile in a medium bowl mix together the olive oil, basil, oregano, garlic, season with salt and pepper to taste and set aside.

4) Peel and seed the peppers, cut them in ½ inch thick slices, toss in the olive oil mixture. These can be served right away or refrigerated for up to 2 days.

Note: do not rinse the peppers under running water to get the skins off or else you will wash all the flavor off .

On the Oven:


5 Large Red Bell Peppers
¼ cup of Extra Virgin Olive Oil
1 whole Garlic
Salt and Pepper (to taste)


1. Preheat your oven's broiler.

2. Use two teaspoons of vegetable oil for each pepper. Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled.

Coat each pepper evenly with oil. A pastry brush is useful, but fingers will work in a pinch. Make sure to coat inside the folds of each pepper.

3. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven.And cut whole garlic in half horizontal wise and cover it in aluminum foil with a drizzle of oil.

4. Keep a watchful eye on the peppers. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven.

5. The peppers will be very hot. Using tongs, carefully turn each pepper over. Once all of the peppers are turned, return the sheet to the oven.Remove garlic from foil...and peel the skin and keep it aside.

6. When the tops of the peppers begin to darken again, remove them from the oven and place them into a large bowl. Cover the bowl with plastic wrap, making sure that it is sealed air-tight all the way around. The steam from the trapped hot peppers will loosen the skins.

7. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper.

8. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily.

9. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper's length. The bulk of the seeds and pulp should drop out the bottom.

10. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up). With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.

To Store Peppers and Garlic:

Put them all in an airtight jar and add vinegar water solution till the jar is filled...cover tight and put in refrigerator...

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