| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 3 |
lg |
Red peppers |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Anchovy essence |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Schwartz Fennel Seeds – crushed |
|
|
Schwartz Coarse Ground Black Pepper |
| 1/2 |
ts |
Schwartz Garlic Granules |
INSTRUCTIONS
Quarter and deseed the peppers. Grill, skin side uppermost, until slightly
charred. Place in a plastic bag and seal for 5-10 minutes until cooled.
Peel off the skin and slice into wide strips.
For the marinade, blend together the olive oil, anchovy essence, lemon
juice, crushed Fennel Seeds, Pepper and Garlic. Pour over the peppers.
Allow to stand for 1-2 hours and serve at room temperature.
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