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1
If you have an outdoor grill: Cut each pepper in half and remove the seeds and membrane.
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In a small bowl, combine the oil with the garlic.
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Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. On a gas grill, place the setting to high.
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Place the peppers directly on the rack, skin-side down. Do not turn. Brush with the flavored oil. Grill for about 5 to 8 minutes until peppers are slightly charred.
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Place the peppers in a plastic sealable bag. Cool the peppers for about 15 to 20 minutes. Remove the charred skin with your fingertips. Rinse any excess charred skin under water. If a little charred skin remains, leave it alone. It is delicious and adds to the flavor of the peppers.
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6
This recipe yields 6 servings. Serving size 1/2 pepper.
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Comments: You'll use this recipe over and over again. Use your broiler or place the peppers right into a gas flame on the stovetop if you do not have an outdoor grill.
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If you place into the gas flame, do not cut the peppers. Just place whole into the flame and keep turning with a long-handled fork or tongs. Then place whole in the bag. When cool, remove charred skin and cut open the pepper and remove the seeds and membrane.
