Roasted Red Peppers with Garlic and Lime

[Guest guest]

Kathleen Schuller posted this back in 2000. I have some in the oven

now...roasting. They are almost done. I've never roasted to peel the skins

before like this. COOL. It appears to be working. And the skins look ....oh

me...they do look like they will peel right off. (Not like when my husband blow

torches them...and the skins refuse to peel off.)

 

Thought I'd repost it because RIGHT NOW is pepper harvest... the last of them

are coming in at our house, at least. Buckets of them! And maybe other folks

will have my same situation... lots..and what to do with them now?

 

PS: Our deli at the market sells a pulverized red bell/garlic/olive oil/lemon

mixture. Oh, is it ever good. It's a spread to put on things...like sandwiches.

$4.99 a lb.

 

Waves to Kathleen. (Thanks, I think this will be a winner recipe and the method

of baking them is one I'm going to stick with.)

 

Brenda

 

 

* Exported from MasterCook *

 

Roasted Red Peppers with Garlic and Lime

 

Recipe By :Mollie Katzen

Serving Size : 4 Preparation Time :0:00

Categories : Salads & Dressings Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large red bell peppers -- up to 5, in their prime

3 tablespoons fresh lime juice

3 tablespoons extra virgin olive oil -- up to 4

1/2 teaspoon salt

1 large garlic clove -- well minced

freshly ground black pepper

 

Yield: about 4 portions, depending on what else is served.

 

Since discovering roasted peppers-and realizing how easy it is to prepare

them-I've gotten addicted. Sometimes I just roast a few for fun in my spare

time. It is amazing how a humble bell pepper can get transformed through this

process. Strips of roasted, peeled pepper are so tender you almost don't need to

chew them.

 

This salad can also be prepared with raw red peppers if you just can't take the

time to do the roasting and peeling. It's not exactly the same thing, but it can

be done, and it will taste fine. Just be sure to give the peppers at least a few

hours (preferably overnight) to marinate.

 

This dish keeps beautifully for up to a week, so make it as many days ahead of

time as you need to. Preparation time can be streamlined by getting the marinade

ready while the peppers roast.

 

1. Preheat oven to 400F. Place the peppers on a baking sheet and bake them for

20 to 30 minutes, turning them every 5 to 8 minutes, so they will blister fairly

evenly. When they are quite soft and the skins have pulled away from the

peppers, remove them and place immediately in a paper bag for about 3 to 5

minutes. Remove from the bag, cut out and discard stems and seeds, and peel the

peppers with a sharp paring knife. The skins should come off very easily.

 

2. Cut the peppers into small cubes or strips, and place them in a medium-sized

bowl.

 

3. Add all other ingredients and mix gently.

 

4. Cover tightly and refrigerate at least 12 (and preferably 24) hours before

serving.

 

Source:

" Still Life with Menu Cookbook "

Copyright:

" 1994 "

Start to Finish Time:

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 126 Calories; 10g Fat (69.8% calories

from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 269mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0