Middle Eastern Roasted Red Peppers Recipe
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- Type
- Vegetarian
- Level
- Medium
- Prep Time
- 1 Hour
- Total Time
- 3 Hours
- Yield
- 6 Servings
Tools You Will Need:
1 tbsp
1 medium bowl
1 wooden spoon
Frying pan
1 medium bowl
1 wooden spoon
Frying pan
Ingredients:
4 large red peppers
1 tbsp. sea-salt
ΒΌ cup extra virgin olive oil
4 cloves garlic, sliced
2 tbsp balsamic vinegar
1 tbsp. sea-salt
ΒΌ cup extra virgin olive oil
4 cloves garlic, sliced
2 tbsp balsamic vinegar
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1. Roast the peppers on a metal grid on the gas range. Turn the peppers
from time to time until the peel is roasted on all sides.
2. Take the peppers out, put them in a bowl, spread sea salt on them, and
cover the bowl. This makes the peppers sweat so that it is easier to
peel them.
3. After the peppers cool off a bit, peel them by hand (washing them with
water will ruin their special smoky taste).
4. Take out the seeds and cut each pepper into 4 slices.
5. Heat the olive oil and garlic in a pan. When the oil is hot, add the
peppers, mix everything together and take it off the gas.
6. Add the vinegar and refrigerate the roasted red peppers for 2 hours.
from time to time until the peel is roasted on all sides.
2. Take the peppers out, put them in a bowl, spread sea salt on them, and
cover the bowl. This makes the peppers sweat so that it is easier to
peel them.
3. After the peppers cool off a bit, peel them by hand (washing them with
water will ruin their special smoky taste).
4. Take out the seeds and cut each pepper into 4 slices.
5. Heat the olive oil and garlic in a pan. When the oil is hot, add the
peppers, mix everything together and take it off the gas.
6. Add the vinegar and refrigerate the roasted red peppers for 2 hours.
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