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| Home -> [Garlic, Herbs & Spices, Peppers, Roasted, Vegetables] -> [Roasted peppers with garlic Recipe] |
Roasted peppers with garlic
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Garlic, Herbs & Spices, Peppers, Roasted, Vegetables |
Rating: |
0 |
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Ingredients:
| | PHILLY.INQUIRER | | 6
| | LARGE FIRM GREEN PEPPERS | | 7
| | CLOVES GARLIC, LIGHTLY CRUSHE | | 2
| | TEASPOONS SALT |
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Procedures:
| 1 | Wash and dry the peppers.to roast over flame,impale on long handled fork a turn slowly so the skin chars off.or place on oiled alum.foil in the broil pan and broil about four inches from the flame,turning frequently. | | 2 | The peppers should be pelled,a simple matter if they were broiled over a flame or under same.this can be trickier if they were roasted.in that case place the peppers in a brown bag,close the bag and let stand for about ten minutes,after which the skin will be easy to pull off. | | 3 | Trim off the stems and discard the seeds.place the peppers,in as large pieces as possible,in a tall straight sided jar.add the salt,and garlic an pour enough oil to cover.close jar tightly and store in a cool place or in the refregerator for five days to a week.before serving let stand at room temperature for 25 to 30 minutes,so the oil liquefiesserve as an appetize as you would pickles,with a meat coarse.makes four servings. |
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