Roasted Peppers With Olives And Wine Recipe
Summary
Preparation Time30 MinCooking Time5 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
| Red or Yellow Peppers- 6 pounds | ||
| Cured black olives | 1 | |
| Thyme sprig | 2 | |
| Garlic | 2 Clove (5gm), peeled | |
| Red or White wine- 1 tablespoon | ||
| Extra virgin olive oil | 3/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Over a gas stove or under broiler, roast the peppers, turning frequently, until it turns black all over.
2) Put the peppers in a bowl and cover it with a plastic film.
3) Leave the peppers in the bowl for 10 minutes.
MAKING
4) Peel the skin off the peppers.
5) Cut the peppers into half, remove the cores, seeds and ribs, do it on top of a bowl to save the juices.
6) Put the peppers in a wide mouth quart jar.
7) Strain the juice over it.
SERVING
8) Add olive, thyme and garlic to the peppers.
9) Add vinegar and olive oil, enough to cover the peppers.
10) Stir to release air bubble if any.
11) Cover and refrigerate.
1) Over a gas stove or under broiler, roast the peppers, turning frequently, until it turns black all over.
2) Put the peppers in a bowl and cover it with a plastic film.
3) Leave the peppers in the bowl for 10 minutes.
MAKING
4) Peel the skin off the peppers.
5) Cut the peppers into half, remove the cores, seeds and ribs, do it on top of a bowl to save the juices.
6) Put the peppers in a wide mouth quart jar.
7) Strain the juice over it.
SERVING
8) Add olive, thyme and garlic to the peppers.
9) Add vinegar and olive oil, enough to cover the peppers.
10) Stir to release air bubble if any.
11) Cover and refrigerate.
Chef
