These are my Mom’s popular roasted red peppers. You will find them at almost every party she hosts because she roasts peppers in huge batches when they are in season and freezes them in appetizer-sized portions so they are always ready to whip together. They are great as part of an antipasti set up or on sandwiches, but I almost always serve them straight-up with fresh, crunchy Italian bread.
Mom’s Roasted Red Peppers
Serves 8 as a hors d’œuvre
- 8-10 red bell peppers
- 2 large cloves of garlic, minced
- 8 basil leaves, sliced chiffonade style
- 2 teaspoons extra virgin olive oil
- salt and fresh cracked pepper to taste
Wash and dry the peppers. Char the peppers on a hot grill until all sides are blackened. You can also do this in a very hot oven or right on the grate of a gas grill. Put the charred peppers in a brown paper bag and allow to steam for about 15 minutes. When the peppers are cool enough to handle, peel off the blackened skin and remove and discard the seed core and stem. Slice the peppers into long strips. (The peppers are now ready to freeze for later or to use now.) Place the pepper strips in a bowl with the garlic and basil. Drizzle in the olive oil and stir. Season with salt and pepper to taste. Serve at room temperature.
[Photos above show 1/2 recipe as the finished dish.]