Directions:
- Get an outdoor charcoal grill good and hot.
- Put on as many whole washed raw red peppers as will fit on the grill.
- Cook them until blackened all over, turning them as they char.
- Throw them in a closed paper sack.
- Staple it shut.
- Come back in an hour.
- You should be able to slide the skins right off, with a little help from a sharp paring knife.
- Take the core, stem and seeds out.
- This will be an awful mess, but it's worthit.
- Layer them in a glass air tight container, lightly sprinkled with salt and crushed red pepper flakes and good olive oil.
- Store in the refrigerator at least one day.
- When ready to use, bring to room temperature, take out what you need and cut into long strips.
- Serve with chunks of mozzarella, provolone, good olives, anchovies, salami and a good chewy crusty bread.
- Also good on sandwiches!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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