Ingredients

  • 12 or more long peppers, red, green or both
  • 2 or so tablespoons olive oil

optional

  • salt, lemon juice, capers or anchovies (optional)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      41 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 0 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 6 servings

Preparation

  1. Build a hot fire. Wood is ideal, charcoal a good second. The rack shouldn’t be more than 3 to 4 inches from the fire, and you can start the peppers just as the flames begin to die down; there will be no flare-up.
  2. Put the peppers on the grill without crowding too much. As they blacken, turn them so they char on all or at least most surfaces. As they finish, transfer to a bowl, where you can pile them up. (There is no need to put them in a paper bag, as you may have read.)
  3. Let cool. Peel and seed, using as little water as you can to rinse remaining seeds and skin from the peppers. But don’t be too compulsive: a few seeds and bits of skin are fine. Also, the closer to whole the peppers remain, the more attractive they are.
  4. Serve, dressed with olive oil, and salt if desired. Lemon juice won’t hurt; neither will capers or anchovies. These will keep, refrigerated, for at least a week.

Dining and Cooking