Print Friendly Recipe
- 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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