Redfire Farm dared everyone to take their full share of peppers this week. I netted 3 lbs of bell peppers, 30 hot peppers and 6 miniature peppers. I love roasted red peppers but I though I would "kick it up a notch"!
Spicy Roasted Red Peppers
adapted from Bon Appetit December 1996
4 large red bell peppers
3 Tbsp olive oil
4 garlic cloves, minced
1/2 tsp dried crushed red pepper
Char the peppers in the broiler until blackened on all sides. Transfer to a bag, seal and let stand 10 minutes. Peel and seed. Place peppers in plastic container. Add all remaining ingredients. Cover and chill overnight to allow flavors to blend. Let come to room temperature before serving.Serve in sandwiches, salads or part of an antipasto plate.
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