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.

Julia Dowling Rutland
Recipe by Coastal Living December 2012

Gallery

Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
10 mins
bake:
15 mins
stand:
15 mins
total:
40 mins
Yield:
Makes 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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