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Roasted Red Pepper - Sauteed Pimentos
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Recipe Information
Vicky Bryant

  • 2 whole red sweet peppers
  • 1 tbsp (15 ml) extra virgin olive oil
  • 1/2 tsp (2 ml) salt
  • small amount of garlic mashed to a paste
  • Gas Stove Method:
  • Roast peppers whole by holding with tongs directly into the gas flame of your cooktop.
  • Rotate pepper allowing it to blacken and char as you go.
  • You want the skin to be blistered and black without allowing the pepper to loose it's shape.
  • Oven Method:
  • Cut into large wedges, flatten with palm of hand, and place on top rack under electric broiler.
  • Allow peppers to blister and char.
  • Continue both ways as follows:
  • Place peppers in a brown bag and fold over top or place peppers in a shallow bowl and cover tightly with plastic wrap.
  • After about 10 minutes remove peppers and remove charred skin by rubbing with your fingers, use a knife for stubborn areas, remove all seeds and membranes.
  • If some black remains it is OK, will add to the flavor.
  • Use your knife to make a runny paste out of the olive oil, salt and garlic.
  • Cut peppers julienne and toss with the olive oil mixture, being sure peppers are well-coated and mixture is evenly distributed.
Maybe this is close to what you want. Once you taste it you may figure out what seasonings or marinade you need. You can play with the cooking time a little to get a more limp pepper when cut julienne.

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