Ingredients
- Peppers and olive oil
Preparation
Step 1
Preheat oven to 425. Wash and dry whole peppers. Cut each pepper in half lengthwise. Remove the end stem along with the seeds and membrane.
Lay the pepper halves cut side down on a heavy baking sheet. Drizzle the peppers with a small amount of olive oil, then pick up each halve and rub the surface of the pepper inside and out with your hands to lightly coat the entire pepper with the oil.
Roast the peppers for 25 minutes. They should be somewhat blackened and skins should be wrinkled.
Remove pan from oven and with a slotted spoon or spatula, place each pepper halve into plastic container or bowl. Deglaze the pan with a little white wine or water and pour the drippings in with the peppers.
Cover the container and let cool to room temperature if you want to use them right away, or just refrigerate until ready to use.
When cool, the skins slip off very easily.