Roasted Peppers

1. 1

   Preheat broiler.

2. 2

   Broil the peppers, turning frequently, until skin has blackened on all sides.

3. 3

   Remove from broiler and immediately put into a large brown-paper bag.

4. 4

   Seal tightly.

5. 5

   Allow peppers to steam in the sealed bag for about 20 minutes or until cool enough to handle.

6. 6

   When peppers are cool, remove from bag.

7. 7

   Remove the blackened skin, stems and seeds, and cut the peppers, lengthwise into 1/4-inch-thick strips.

8. 8

   Let strips stand in a colander for at least 3 hours or until most of the moisture has drained off.

9. 9

   Combine peppers with oil, raisins, nuts, parsley, and, if using, garlic.

10. 10

    Season to taste with salt and pepper and stir.

11. 11

    Allow to marinate for at least 1 hour before serving at room temperature.

No additional tips available.