If you haven’t tried it before, then you’re missing a whole bunch of new flavors.
If you have, then you’ll understand why is it special to me.
I do not like eating bell peppers in any dish, unless they’re roasted.. they become all soft, glossy and sugary. Just amazing!
It can be eaten alone with a light tangy sauce, wrapped around feta cheese and herbs, puréed and added to tomato sauces, in salads or pastas. Very versatile. Mix it with any dish and it will give it an extra oomph.
Here’s how you start,
Place the bell peppers on open fire. Keep turning it until it turns black.
Place it in a small bag or a plate covered with plastic wrap. Let it cool
Then scrape off the skin, remove the seeds and the white veins then cut it in slices. (or rip it)
And voila! You’re done!
Place them in a jar with olive oil (you can also add sugar and vinegar if you want)
I roasted 4 bell peppers, which filled up a whole jar(minus what I had to taste.. couldn’t resist!). can’t wait to try them out.