How to roast bell peppers

One of the most nigoki peppers – Bulgarian or sweet – the same as most of his fellows, the hard waxy "skin". Before you can use it in soups and salads, sauces and side dishes, Yes, even to just put it on a slice of baguette, drizzle with balsamic vinegar, sprinkle with garlic, salt and with appetite to eat, bell peppers should be free from the skins. To do this it needs to bake.

You will need

- bell pepper;
- vegetable oil;
- oven;
- foil;
- deep bowl;
- pliers;
- knife.
- Bell pepper in oil
- vegetable oil;
- vinegar;
- garlic
- salt
- pepper
- herbs.
- Pepper sauce
- 6 bell peppers;
- olive oil;
- 4 bulbs shallots
- thinly sliced
- 2 stars of anise;
- 2 sprigs Basil;
- 1 Cup white wine vinegar;
- 3 tablespoons of vermouth;
- 3 / 4 Cup water.

Instruction

Preheat the oven to 175оС. Cover the pan with foil.

Peppers thoroughly under running water and dry. Place it on a baking sheet and drizzle with any vegetable oil.

Bake the peppers for 5-6 minutes on one side, remove from the oven, flip to other side using tongs and bake for the same amount. The pepper skins have somewhere to turn black, go with bubbles to burst.

Remove the peppers from the oven and using tongs, fold in a deep bowl. Bowl, immediately cover with lid or wrap with foil. Suitable food wrap. Also you can just add the peppers in a zip bag and fasten the zipper.

Wait until the peppers cool. It will take 15 to 30 minutes. Remove them and peel off the skins. It'll come off very easily. Cut the stalk, remove the seeds.

To get a wonderful snack – Bulgarian peppers in oil, cut the roasted peeled peppers into strips, put them in a jar and pour vegetable oil. Best suited to olive. Add in the marinade a little vinegar – Apple cider, balsamic, berry or just enough to your taste, put some slices of peeled and chopped garlic, season with salt, ground black pepper, dry herbs. After 30 minutes, this flavorful snack can already serve, and you can put these peppers in a salad, sandwich them cold terrines, add to pasta.

Prepare the pepper sauce – the ideal condiment for steaks or grilled fish. Fry in a pan olive oil and chopped onions shallot. Put the anise, Basil and pour in the vinegar. Put the peeled roasted pepper and pour in the vermouth. Cook on a slow fire. Wait until all the liquid has evaporated, pour in water and cook for another 15 minutes. Remove the anise and Basil, pour the sauce into a blender and preroute to get a smooth mass.

Is the advice useful?