Ingredients:
3 - 4 large red peppers
6 cloves of garlic
olive oil
salt
black pepper
Preparation:
Preparation:
The day before serving, bake the peppers whole in a hot oven for 30 - 40 minutes. (You can also cook over a barbecue)
During cooking, turn the peppers regularly.
When you notice the skin beginning to peel away, turn off the oven but leave the peppers for a further 10 minutes.
The following day, chop the tops off the peppers and remove seeds and then peel away the skin. Cut the peppers into slices and place in a large bowl.
Peel and crush the garlic and add to the peppers.
Season with salt and pepper, add a generous drizzle of olive oil and mix well.
Place in the fridge for an hour before serving.
Serves 4
During cooking, turn the peppers regularly.
When you notice the skin beginning to peel away, turn off the oven but leave the peppers for a further 10 minutes.
The following day, chop the tops off the peppers and remove seeds and then peel away the skin. Cut the peppers into slices and place in a large bowl.
Peel and crush the garlic and add to the peppers.
Season with salt and pepper, add a generous drizzle of olive oil and mix well.
Place in the fridge for an hour before serving.
Serves 4
No comments:
Post a Comment