Grilled Poblanos in Garlic Oil

1. 1

   Heat a grill or griddle until very hot.

2. 2

   Place whole peppers on cooking surface (if using a grill, lay a sheet of aluminum foil under peppers) and cook until skin is completely black and flesh is soft, about 20 minutes.

3. 3

   Turn peppers every 2 to 3 minutes for even cooking.

4. 4

   When completely charred, wrap peppers in newspaper or place in paper bag; set aside to cool at least 15 minutes.

5. 5

   When cool enough to handle, remove stems, seeds and skin, working gently to limit breakage.

6. 6

   Cut peppers lengthwise in half, then into strips about 1/4-inch thick.

7. 7

   Arrange peppers in a shallow dish and sprinkle with sliced garlic, salt and pepper.

8. 8

   Add olive oil and thyme, cover and marinate at least 2 hours or, preferably, overnight.

9. 9

   Serve at room temperature with crusty bread as an appetizer, or as a side dish with grilled fish, steak or pork.

10. 10

    To serve on toast, slice bread and toast or grill just before serving.

11. 11

    Drizzle toast with a little oil from dish, add a few pepper strips, and top with an anchovy.

* Per serving · 4 servings · Values may vary.

No additional tips available.