Marinated Roast Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 each: Green bell peppers,
3 each: Garlic cloves, mashed
1/2 cup: Vinegar,
Salt to taste,
Directions:
Cook peppers in a moderate oven or directly over a gas flame. Turn
frequently to ensure even cooking on all sides. When the skins are
charred & black, they are done. To peel, place peppers immediately
into a plastic bag & seal closed, cover with a towel & let stand for
30 minutes. Peel off the skins & rinse in cold water, pat dry. Cut
off the tops & remove seeds. Cut lengthwise into 4 or 5 pieces &
arrange on a serving dish.
Combine the rest of the ingredients, pour over peppers & refrigerate
for several hours. Serve at room temperature.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
Source from luhu.jp
frequently to ensure even cooking on all sides. When the skins are
charred & black, they are done. To peel, place peppers immediately
into a plastic bag & seal closed, cover with a towel & let stand for
30 minutes. Peel off the skins & rinse in cold water, pat dry. Cut
off the tops & remove seeds. Cut lengthwise into 4 or 5 pieces &
arrange on a serving dish.
Combine the rest of the ingredients, pour over peppers & refrigerate
for several hours. Serve at room temperature.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
Source from luhu.jp