ROASTED PEPPERS
From linebb956 16 years ago
- 20 minutes to make
- Serves 12
I have been making these quite a few decades! Always make them before the holidays.. Use bright red peppers to make your relish tray pop!
Ingredients
- 8 medium sweet red bell peppers shopping list
- 1 cup olive oil shopping list
- 1/4 cup lemon juice... FRESH shopping list
- 2 teaspoons salt shopping list
- 3 or more small garlic cloves shopping list
- 3 anchovy fillets shopping list
How to make it
- Preheat oven to 450f
- Wash peppers and drain well-- I dry mine with a paper towel
- Place peppers on a cookie sheet and bake for 20 minutes or untill\ skin becomes blistered and charred, turning every 5 minutes
- Place peppers in large kettle, cover and let stand 15 minutes
- Peel off skin with sharp knife
- Cut each pepper into fourths
- Remove seeds and ribs, cut out any dark spots..
- In a large bowl, combine olive oil, lemon juice, salt and garlic.
- Add peppers and toll to lightly coat with oil mixture
- Pack pepper mixture and anchoey fillets into a 1 quart jar, cap
- Refrigerate several hours or overnight..
- Serve on your appetizer tray or slice and serve in a tossed salad..
- Soooooo good... and wonderful to have on hand year round..
The Rating
Reviewed by 2 people-
oh yeah babe! better than an antibiotic! Love em@^5
mystic_river1
in Bradenton loved it
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" It was excellent "