Roasted Red Peppers
6 large red bell peppers
1 Tablespoon olive oil
1/2 cup extra virgin olive oil
4 garlic cloves, minced (optional)
1 tablespoon chopped parsley
salt and pepper, to taste
brown paper bag
1 tsp sea salt or kosher salt
Preheat your broiler or grill. Lightly oil the peppers with the 1 tablespoon of oil (do not seed the peppers at this point). Place on baking sheet (if using an indoor broiler), or directly on your grill. Cook peppers, turning often, until they have black spots and blister all over, and are tender to the touch. Place the peppers into the paper bag (or plastic bag, or any closed container), and seal closed. Set aside until the peppers have cooled – about 30 minutes.
Once the peppers have cooled, remove the skins by lightly peeling them, using the edge of a knife to scrape away the blackened and blistered skins. Slice the peppers and remove seeds and inner core. Rinse quickly under water, and dry well. Cut the peppers into long strips.
In a sterile jar, add salt, remaining olive oil, garlic, parsley and peppers.
You can refrigerate this for 3-4 weeks… if they last that long ;)