Burn 'em

EITHER

a) Hold the stalk with tongs over a lit gas ring, turning peppers until completely charred all over; then pull the stalks off and scoop the seeds out,

OR

b) destalk and deseed the peppers then cut them into pieces skin side up on a grill pan, right close to the top of the grill until the skin is completely charred.

THEN put in a sandwich bag or any airtight (MUST be properly airtight) container, leave for 15 minutes or so, after which they should be cool enough to handle.

Pull the skin off with your fingers. Put the remaining flesh in a dish, cover with olive oil, a clove or two of garlic (crush with the skin on using the flat blade of a kitchen knife, peel the skin off with your fingers, cut the tail off then dice what's left over), a little salt, a little black pepper.

Leave for an hour.

Then dip artisan hipster bread in, picking up bits of the flesh as you go. Or mix with some couscous. Or any number of other things. I like it with nice poncebread, though.

This keeps for several days in the fridge once made so no need to eat it all at once. Top up the oil if it gets a little low.

Posted By: Old Man, Oct 30, 21:23:35