Fire Roasted Red Peppers
I had tried these at a local tapas, and loved them. Unfortunately, I wasn’t on speaking terms with the head chef, whom I discovered was dating my ex, so a recipe was out of the question. Naturally, upon returning home that night, with a belly full of cheap tequilla, and a blackened eye- which I received from that same head chef- I tried to plot my sweet, spicy revenge.
I quickly found out some very important lessons:
1) Don’t try burning things over an open flame when you’re seeing things in triplicate, depth perception becomes somewhat problematic- as my singed arm hairs attested.
2) Never challenge your ex’s new flame in his own place, he’ll typically have the upper hand.
3) It’s best to oil and vinegar the peppers AFTER you roast them- grease fires are nasty and have a habit of spreading quickly.
MFO: 7 Based purely on the inherent danger of third degree burns.
- Ingredients: Red bell peppers, olive oil, vinegar, salt and pepper
- Cooking Instructions: Using tongs, hold your bell pepper over the gas burner on your stove. When the skin begins to blacken, you're doing it right. Not your skin, mind you, the pepper's. After the skin becomes charred and easily removable (a paper towel works well here), remove the stem, seed and cut into strips.
Drizzle oil and vinegar, add salt and pepper, and put them in a container. The peppers cook very quickly, and last about a week in the fridge.
- Options: Different spices will add depth to the peppers. Cilantro, thyme, dill, and oregano are all spices I've used in trying to replicate the taste I found at that tapas bar. While the recipe I put down was as close as I could figure it out, these variations were all good, just not exact.
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on Thursday, November 26th, 2009 at 1:23 am and is filed under Appetizers.
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