Roasted Red Peppers with Garlic & Lime

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   1).

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   Preheat the oven to 400F.

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   Line a baking tray with foil and coat with about 1 tablespoon of the olive oil.

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   2).

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   Place the peppers on the tray, laying them on their sides.

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   Roast in the center of the oven for about 30 to 35 minutes, turning the peppers with tongs every 5 to 8 minutes, so they will roast and blister fairly evenly.

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   3).

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   When the peppers are quite soft and the skins have darkened and pulled away from the flesh, remove the tray from the oven.

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   Use tongs to transfer the peppers to a bowl, then cover the bowl with a plate.

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    Let the peppers cools until comfortable to handle.

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    (The roasted peppers will express flavorful juices while cooling.

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    Save this liquid and use it for soup stock or a sauce.)

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    4).

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    Peel each pepper, using your hands and/or a paring knife.

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    Also remove and discard the stems and seeds.

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    Cut the peppers into small cubes or strips and transfer them to a second medium-sized bowl.

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    5).

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    Add the remaining ingredients and mix gently.

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    Cover tightly and refrigerate for at least 4 hours before serving.

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    (Longer is fine.)

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    Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.