Charred Sweet Peppers

1. 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.

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3. 3

   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.)

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5. 5

   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.

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   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.