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Ingredients
- 6 bell peppersred, yellow, orange, or a mixture
- 1/4 cup extra virgin olive oil
- A generous pinch each of salt and coarse-ground black pepper
Method
- Turn the oven on to broil.
- Cut the peppers in half from top to bottom, stem and all, splitting the stems in half lengthwise.
- With each pepper half, hook your thumb under the seeds and the stem and pull the whole thing out in one go.
- Pull off any remaining white pith.
- Put the pepper halves in a bowl and pour the olive oil over the top.
- Mix with your hands to coat each pepper piece completely Season with salt and pepper.
- Lay the peppers skin-side up on a roasting rack and place them on the middle oven rack to roast.
- At the 5-minute mark, rotate the pan to ensure even roasting.
- At 10 minutes, the skins should be black and blistery; turn the peppers over and return them to the overi.
- At the 15-minute mark, rotate the pan again.
- When the peppers are thoroughly blistered and blackened in places on both sides (about 20 minutes), use a pair of tongs to remove them to a bowl.
- Cover the bowl with aluminum foil or plastic wrap and let the peppers steam for 20 minutes.
- They will continue to cook without browning, and the skins will peel away from the meat.
- Slip the skins off and discard them.
- At the bottom of the bowl in which the peppers have been steaming, youll find what I call liquid gold-the most intense roasted-pepper flavor possible.
- Save it and if youve got leftover roast peppers, you can store them in the fridge in the liquid gold to help them keep their flavor and texture.
- Theyll keep for up to a week.
