Fire-roasted red peppers

October 21, 2009

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Makes about 2 pints

2 red bell peppers
1 serrano pepper, halved lengthwise
2 cloves garlic, sliced paper thin
1/4 cup olive oil
Pinch of crushed red pepper, to taste
Sea salt, to taste
Handful of fresh basil leaves

1. Heat a charcoal grill or turn on the broiler. Over a hot grill or under the broiler, roast the bell peppers and serrano pepper, turning often, until they are charred all over. When the skins are blackened and the peppers are soft, transfer them to a bowl. Lightly cover with plastic wrap; set aside until cool enough to handle. Transfer the peppers to a cutting board; reserve any juices that accumulate in the bowl.

2. Pull or rub the skins off the roasted peppers; tear the peppers into wide strips. Do not rinse them; it’s OK if a little charred skin or some seeds cling to the peppers. Return the peppers to the bowl with their juices.

3. Add the garlic, olive oil, crushed red pepper, and sea salt. Toss gently.

4. Tear the basil into large pieces and stir them into the peppers. Transfer to sterilized pint jars and seal with the lids. Refrigerate for up to 3 weeks.

Adapted from Brooke Vosika