Dish with Roasted Red Pepper
(click to enlarge)

Roasted Red Pepper


California
Makes:
Effort:
Sched:
DoAhead:  		 ar
**
15 min
Yes		 The recipe calls for an expensive jar of Spanish Roasted Red Peppers and you don't have one on hand? Don't fret, just use this recipe. Nobody will know the difference.

ar
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Dash
Drops

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Red Peppers (1)  
-- Optional
Olive Oil)
Vinegar

Make   -   (15 min)
  1. Blast RED PEPPERS black with your Kitchen Torch and brush off the skins under running water. Leave a few flakes of charred skin for appearance and flavor. This is the way they do it in Spain, except with a much larger torch and a washing machine.
  2. Seed the Red Peppers and cut to any size and shape you desire.
  3. Place Red Peppers in a steamer and steam until limp, but don't over do it, they should still have a trace of crispness.
  4. IF you want them more "authentic", just tumble with a dash of Olive Oil and a few drops of vinegar.
NOTES:

  1. Red Pepper:

      I use red Anaheims if available, but otherwise red Bell Peppers work just fine too.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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