Roasted Red Pepper - Sauteed Pimentos

1. 1

   Roast peppers whole by holding with tongs directly into the gas flame of your cooktop.

2. 2

   Rotate pepper allowing it to blacken and char as you go.

3. 3

   You want the skin to be blistered and black without allowing the pepper to loose it's shape.

4. 4

   Cut into large wedges, flatten with palm of hand, and place on top rack under electric broiler.

5. 5

   Allow peppers to blister and char.

6. 6

   Place peppers in a brown bag and fold over top or place peppers in a shallow bowl and cover tightly with plastic wrap.

7. 7

   After about 10 minutes remove peppers and remove charred skin by rubbing with your fingers, use a knife for stubborn areas, remove all seeds and membranes.

8. 8

   If some black remains it is OK, will add to the flavor.

9. 9

   Use your knife to make a runny paste out of the olive oil, salt and garlic.

10. 10

    Cut peppers julienne and toss with the olive oil mixture, being sure peppers are well-coated and mixture is evenly distributed.

No additional tips available.