Grilled Red Pepper Appetizers
In my part of the country (Vancouver Canada) the red pepper season is in full swing. Though you can get red peppers all year round, right now they are almost the same price as the green ones. Note … I’m talking about the mild large red peppers, not the molten lava small red peppers.
I make a very simple but hugely popular appetizer with roasted red peppers. This makes the perfect hostess gift when I am invited to a BBQ.
Roasted Red Pepper Appetizer
On an outdoor grill, over a gas stove top, or under the broiler, heat mild red peppers until they are charded and black all over.
Put them into a plastic bag or into a glass or plastic bowl with a lid. Let them sweat and cool down.
Once they have cooled so that you don’t burn your fingers, remove the charred skin.
Cut into very very thin slices or dice … keeping some of the juice.
Crush and chop fresh garlic cloves. I like garlic and normally use one clove for each of the red peppers. Mix garlic in with the peppers. NOTE: granulated garlic or any of the garlic powders don’t work.
Then pour in a good quality olive oil. I usually use a light olive oil, vs the greener virgin varieties. Cover the red pepper and garlic mixture. Let this sit for at least 2 hours.
Salt lightly just before serving.
You can then refrigerate it for up to a week. Let it come to room temperature before serving.
I serve this on crackers, or on lightly toasted baguette slices. I also use this on thin crust pizzas and as an add on for bruchettas, and even hamburgers.
Yummmmm. This is hugely addictive and your hosts will invite you just because you bring this with you!!
Melanie
PS. I know the concoction above can be preserved … but it never sticks around long enough for that.