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
- 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.
- 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.)
- 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.
- 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