How to make it

  • Preheat the oven to 400°F.
  • Lightly coat a baking tray with olive oil, arrange the peppers on the oil lying on their sides, and bake peppers in the center of the oven for 20 to 30 minutes, turning them every 5 to 8 minutes so they will roast - and blister - fairly evenly.
  • When the peppers are quite soft and the skins have darkened and pulled away from the flesh, remove the tray from the oven.
  • Use tongs to remove the peppers from the tray, transferring them to a bowl, then cover the bowl with a plate.
  • Let the peppers cool until comfortable to handle.
  • Peel each pepper, using your hands and/or a paring knife. Also remove and discard the stems and seeds.
  • Cut the peppers into small cubes or strips, and transfer them to a second medium-sized bowl.
  • Add the remaining ingredients and mix gently.
  • Cover tightly and refrigerate for at least 8 hours before serving. (Longer is fine.)
  • Serve cold or at room temperature.
  • ***Keep for 1 week in airtight container, in fridge

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    i love this thank you
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