-
1
Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler.
-
2
Turn them until their skins are black and blistered all over.
-
3
Alternativelyand more easilyroast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
-
4
To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes.
-
5
Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time.
-
6
When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds.
-
7
Now cut the peppers lengthwise into ribbons.
-
8
In a wide pan, fry the onion in 2 tablespoons of olive oil over a medium heat, stirring often until they are lightly colored.
-
9
Add the garlic and stir until it just begins to color, then add the tomatoes and chili peppers.
-
10
Season with salt and pepper and cook gently for about 15 to 20 minutes.
-
11
Leaving the peel on, quarter and core the apples.
-
12
Stir the red pepper ribbons into the onion mixture then put in the apple quarters, cut side down.
-
13
Cook gently until the apples are tender, adding a little water if the pan becomes too dry.
-
14
Turn the apples skin side down toward the end.
-
15
Serve cold, drizzled with the remaining olive oil.
