Marinated Roasted Peppers
They say that aromas are tied to memories, and can instantly transport you to a place in time. The distinct smell of peppers roasting always takes me to my childhood growing in Queens. I was always running up and down the hallway stairs of the three family house I grew up in and peeking in on Signora Elvira’s kitchen, she was our neighbor and family friend. During the Summers she would roast peppers by putting a fork through the pepper and roasting them on an open stove top flame, carefully turning them until the skin was blistered. I was always curious about what she was cooking up and this moment of her standing over the stovetop flame while roasting pepper is what I think of every time there is this wonderful aroma in the air.
Roasted peppers are one of the easiest things to make. You can marinate them in oil with herbs and keep in the fridge to create a pantry staple for quick meals or snacks. What you’ll need are red peppers (or yellow or orange, green can be used they just tend to not be as sweet), garlic, extra virgin olive oil and your favorite herbs.
Method:
Wash the peppers and dry them very well.
You can use an outdoor grill, stovetop grill, pan or roast in oven. We will use high intense heat to char the peppers on all sides. I’m using my Le Creuset stovetop grill that is made of cast iron and conducts heat quite well. I’m going to heat it on medium high, and place the peppers on the grill.
I turn once the side has charred, don’t be afraid if you see black marks. Once all sides are charred, including the top and bottom you immediately place in a bowl that is then covered with plastic wrap. Be careful touching the bowl as the bottom can get quite hot quickly as the heat from the peppers transfers to your bowl. The idea is this covered bowl will steam the peppers and make it easier to peel.
Charred Red Peppers
Roasted Peppers Steaming Covered in a Bowl
Once the peppers are cool enough to handle you peel, and slice as desired. I like to follow the natural shape of the pepper and cut along the lines. I place in a jar with a clove or two of whole garlic, smashed. Season with salt and your herbs. I like to use Sicilian oregano I get from the farmer’s market, and am quite generous with the sprinkling as I happen to really like oregano. You then cover the peppers with extra virgin olive oil and keep in the fridge. Be careful as there is raw garlic in an anaerobic setting so there is a risk of botulism. I would keep it in the fridge for one week at the most because of the raw garlic. I love adding these peppers to salads, garnish for dishes, sandwiches or crostini with salumi & cheese.
