Description
In Puglia, they roast the pepper whole in a very hot oven, usually a wood burning pizza oven, until the skins blister. This method softens and sweetens the peppers and makes them more easy to peel.
Ingredients
| 2 | red bell peppers | |
| 2 | yellow bell peppers | |
| 1⁄4 | Cup | capers |
| 4 | Tablespoon | red wine vinegar |
| 5 | basil | |
| salt |
Instructions
1. Preheat the oven to 400F(200C).
2. Wash and dry the peppers. Place peppers on a baking sheet, and roast in the preheated oven until beginning to blister. Turn over and continue to roast, about 30 min in all. Cool the peppers in a bowl, covered with plastic wrap to keep in the moisture, When cool enough to handle, peel the peppers and remove the seeds.
3. Put the peeled peppers in a clean holder, mixed with capers, red wine vinegar,salt and basil. to make sure mix good enough that pepper can absorb flavor well.
4. keep pepper in holder for one night. ready for serve.
Notes
in step 3, when u try to mix the pepper with capers and vinegar well. if the holder is not big enough, u can place some peeled peppers, then put some capers/vinegar in the middle layer, then place more peppers, put more capers/vinegar...just try to make every pcs of pepper can drink the flavor.
When food is ready and put on dish plate, u can also sprinkle with more vinegar/capers/olive oil, if u prefer more strong flavor.
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