| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
|
|
Peppers, red and/or green |
INSTRUCTIONS
Wash and dry the peppers. Broil under a preheated broiler as close to
the heating element as possible, or on a rack on the barbecue grill.
Cook and turn them as the skin chars to black. Roast until skin is
completely black. Allow peppers to cool uncovered. Peel the peppers
with a sharp knife and paper towels. Do not hold under water as this
washes away the flavor. Cut in half and discard the seeds and the
white ribs. Cut into strips about 1/2" wide, if desired. The peppers
are now ready to be served all'olio with a little lemon juice, or to
be used in other recipes.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”