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1
Roast the peppers, then peel them and remove the seeds (see box at left).
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2
At the same time, broil the garlic cloves, unpeeled, until they just begin to feel soft, turning them over once.
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3
Cut the peppers into strips.
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4
Peel the garlic.
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5
Put peppers and garlic in a serving bowl with the tomatoes and parsley or cilantro.
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6
Dress with a mixture of oil and vinegar or lemon, salt and pepper.
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7
Many dishes call for roasted bell peppers (red ones are riper and have a better taste).
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8
Choose fleshy peppers.
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9
Put them on an oven tray under the broiler, about 3 1/2 inches from the heat (or grill them on the barbecue).
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10
Turn them until their skins are black and blistered all over.
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11
Alternatively, it is easier to roast them in the hottest oven for about 1/2 hour, or until they are soft and their skins begin to blister and blackenthey need to be turned once on their sides.
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12
To loosen the skins further, put the peppers in a strong plastic bag, twist it closed, and leave for 10 to 15 minutes.
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13
Another way, which has the same effect, is to put them in a pan with a tight-fitting lid.
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14
When the peppers are cool enough to handle, peel them and remove the stems and seeds.
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15
Keep the juice that comes out, straining it to remove the seeds, as it can be used as part of a dressing.
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16
Roast peppers can be kept for a long time in a jar, covered in oil.
