Ingredients:

  • 6 large red bell peppers
  • 1 tsp extra virgin olive oil
  • 1 clove garlic, thinly sliced
  • 0.5 tsp sea salt
  • 1 tsp balsamic vinegar
  • 1 tsp fresh oregano or thyme

Instructions:

  1. Prep the peppers. Wash and dry the 6 large red bell peppers thoroughly. Note: Excess water creates steam that can prevent a quick char.
  2. Oil the surface. Rub the 1 tsp extra virgin olive oil over the skins until they shimmer.
  3. Position the rack. Set your oven rack to the highest position, about 4 inches from the broiler.
  4. Blister the skins. Place peppers on a tray and broil for 15 minutes until the skins are blackened and bubbling.
  5. Rotate for evenness. Use tongs to turn the peppers every 4-5 minutes to ensure all sides are charred.
  6. The steam trap. Move the hot peppers into a large bowl and cover tightly with plastic wrap for 10 minutes.
  7. The final reveal. Gently pull the blackened skins away with your fingers; they should slide right off.
  8. Remove the core. Slice the peppers open, discard the seeds and stems, and cut into wide strips.
  9. Season the batch. Toss the strips with 0.5 tsp sea salt, 1 tsp balsamic vinegar, and the 1 clove garlic.
  10. Infuse with herbs. Finish by folding in the 1 tsp fresh oregano or thyme before serving.