->Roasted Peppers 03 <-

6 fresh ripe red peppers, choose smooth, flat, least twisted ones

1 tbsp. best quality extra-virgin olive oil

1/2 tsp. balsamic vinegar, optional

Wash the peppers well, core them and remove seeds. Cut them

top-to-bottom into sections, slicing along the highest point of

each lobe (so the "valleys" between lobes come in the middle of

each sliced section). Flatten them out as best you can. Get the

broiler going. Line a cookie sheet with foil and lay the peppers

out, skin side up. (You will probably need to do them in batches.)

Locate the cookie sheet under broiler so that the peppers are no

more than 2-3 inches from the flame. Broil until the skins turn

black all over (move them around as necessary). When they're done,

put them in a sealed container and let them cool. Save any juices

remaining on the foil.

When all the peppers are finished and cool, peel off the blackened

skin and slice the peppers into strips about 1/2 inch wide. Toss

them in a bowl with the olive oil and any reserved juices. If you

have good quality balsamic vinegar, add 1/2 tsp. or so. Serve at

room temperature.

Note: you can also puree these to make a truly wonderful sauce

for pasta, salmon, etc. It freezes well, too.