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1
To roast the peppers over a gas burner, set them directly in the flame.
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2
Turn them every few minutes so that the entire surface is exposed to the flame and the skin is eventually charred all over.
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3
Set the finished peppers in a bowl, cover it with a plate, and allow it to stand for at least 10 minutes to steam.
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4
Carefully scrape away the charred peel with a knife.
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5
Save any of the syrupy juices that collect in the bottom of the bowl.
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6
Cut open the pepper, scrape out the seeds, cut the flesh into strips, and add them to the bowl with the juices.
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7
Toss with the olive oil, add the garlic, and season lightly with salt, pepper, and vinegar, to taste.
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8
Store in a covered jar in the refrigerator.
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9
To roast peppers in an electric oven, set them on the top rack, right under the heat, turn them frequently until they are completely charred, then treat as above.
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10
Another way to roast peppers in the oven is to cut them in half, brush them with light oil on both sides and set them, cut side down, on a cookie sheet, in a hot oven (400F).
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11
After ten minutes or so the skins will be wrinkled and loose.
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12
Set the pepper halves in a covered bowl to steam then treat as above or use them to cook With.
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13
Since they havent been charred, they wont have that smoky flavor, but they will be softened by the cooking and the skins will be easy to remove.
