Title: Roasted Peppers with Garlic
Categories: Vegetable
Yield: 4 Servings
| PHILLY.INQUIRER |
| 6 | | LARGE FIRM GREEN PEPPERS |
| 7 | | CLOVES GARLIC,LIGHTLY CRUSHE |
| 2 | | TEASPOONS SALT |
WASH AND DRY THE PEPPERS.TO ROAST OVER FLAME,IMPALE ON LONG HANDLED FORK A
TURN SLOWLY SO THE SKIN CHARS OFF.OR PLACE ON OILED ALUM.FOIL IN THE BROIL
PAN AND BROIL ABOUT FOUR INCHES FROM THE FLAME,TURNING FREQUENTLY.
THE PEPPERS SHOULD BE PELLED,A SIMPLE MATTER IF THEY WERE BROILED OVER A
FLAME OR UNDER SAME.THIS CAN BE TRICKIER IF THEY WERE ROASTED.IN THAT CASE
PLACE THE PEPPERS IN A BROWN BAG,CLOSE THE BAG AND LET STAND FOR ABOUT TEN
MINUTES,AFTER WHICH THE SKIN WILL BE EASY TO PULL OFF.
TRIM OFF THE STEMS AND DISCARD THE SEEDS.PLACE THE PEPPERS,IN AS LARGE
PIECES AS POSSIBLE,IN A TALL STRAIGHT SIDED JAR.ADD THE SALT,AND GARLIC AN
POUR ENOUGH OIL TO COVER.CLOSE JAR TIGHTLY AND STORE IN A COOL PLACE OR IN
THE REFREGERATOR FOR FIVE DAYS TO A WEEK.BEFORE SERVING LET STAND AT ROOM
TEMPERATURE FOR 25 TO 30 MINUTES,SO THE OIL LIQUEFIESSERVE AS AN APPETIZE
AS YOU WOULD PICKLES,WITH A MEAT COARSE.MAKES FOUR SERVINGS.