Grilled Peppers in Olive Oil
Ingredients
- 3 pcRed bell pepper (whole)
- 3 pcYellow bell pepper (whole)
- 2 pcGarlic (finely minced)
- 60 mlExtra virgin olive oil
- 1 tbspLime juice
- 1 pinchGray sea salt
Method
Tender, meaty pepper strips charred over fire. Extra virgin olive oil coats the vegetables while fresh garlic slowly infuses into the juices.
- 1
Place whole peppers under the oven grill at maximum heat. Turn them regularly until the skin is uniformly black and blistered.
- 2
Remove the peppers and immediately place them in a bowl covered with plastic wrap or a plate. The steam will loosen the skin from the flesh.
- 3
Remove the charred skin with your fingers. Open the peppers to remove the seeds and white membranes. Do not rinse the flesh under water to preserve the smoky flavor.
- 4
Cut into wide strips. Arrange them in a dish, sprinkle with minced garlic and salt. Drizzle with olive oil and lime juice until the preparation is glossy.
Frequently asked questions
How do you get this dish right?
- Never wash the peppers after grilling them, you would rinse away all the smoky flavor brought by the charred skin.
- Prepare them a day in advance; they are better after a night of resting when the garlic has fully infused into the oil.
How long does this dish keep?
Store in an airtight glass jar in the refrigerator for up to 5 days. Ensure the peppers are fully submerged in oil.
