Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
10 Mins
Bake Time
15 Mins
Stand Time
15 Mins
Yield
Makes 7 cups

Roasting the peppers adds a subtle, smoky flavor to this super easy and flavorful appetizer. Serve in small bowls as an antipasto along with breadsticks, aged cheese, and cured meats.

How to Make It

Step 1

Preheat broiler with rack 6 inches away from heat. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil-lined baking sheet. Broil, turning once, 15 minutes or until blackened and charred. Place peppers in a plastic storage bag, and seal. Let stand 15 minutes. Peel and discard skins; cut peppers into strips.

Step 2

Combine peppers and remaining ingredients in a large bowl. Transfer to 2 (1-quart) jars, if desired. Will keep in refrigerator up to 3 weeks.

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