Saturday, January 4, 2014

roasted red peppers with garlic & capers

This is a great little side dish, goes with about anything. I would not substitute a jar of red peppers for this, it's really worth the extra effort to roast them yourself.

2 red peppers
1 clove garlic, minced
2 TB capers, rinsed and drained
olive oil

You can broil the peppers, but if you have a gas stove, it's easy to use roast them over the open flame. Use tongs and rotate the peppers until the skin is blistered and burned. Place them in a bowl, and cover with plastic wrap. After about 10 minutes, remove the wrap and peel and de seed the peppers. The peel should come off pretty easily. Avoid rinsing, I think it's ok if some of the roasted bits remain, adds flavor.
Slice the peppers into strips and add to a bowl, along with the capers and garlic. Drizzle over with a couple tablespoons of good olive oil and season with salt and pepper.

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