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Roasted And Marinated Red Peppers



Mood: Sensual

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
Voluptuous red peppers, slick with extra virgin olive oil and infused with pungent slices of raw garlic. Great served on bread as a simple appetizer.

Prep:5m Cook:60m Servings:3
Factoid
Voluptuous red peppers



Ingredients
• 3red peppers

• 3 cloves garlic

• extra virgin olive oil

Equipment
• Baking sheet

• Aluminum foil

Preparation (Do it!)
1. Heat the broiler. Place the peppers on an aluminum foil lined baking sheet and broil about 4-5 inches away from the heat until the pepper's skin is charred and blistered.

2. Turn and continue until all sides have been roasted.

3. Remove foil and peppers to a plate and wrap the peppers up in the foil. Leave to steam for about 20 minutes.

4. Unwrap and leave the peppers to cool, then remove the skin and seeds with your fingers. It should all peel off easily. NEVER rinse them under running water to remove skin and seeds. You will lose all that beautiful roasted flavor.

5. Tear into strips and place them in a shallow dish.

6. Slice the garlic into thick slices and scatter them over the peppers, tucking some under and in between.

7. Pour enough olive oil over until all the peppers are submerged.

8. Cover and marinate overnight in the fridge. Bring back to room temperature before serving.




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