6 red bell peppers
2 tablespoons of chopped fresh parsley
2 cloves of garlic, sliced
2 tablespoons of olive oil
Salt and black pepper to taste
6 red bell peppers
2 tablespoons of chopped fresh parsley
2 cloves of garlic, sliced
2 tablespoons of olive oil
Salt and black pepper to taste
Spear the whole peppers on a fork and place them over low heat
Toast until the skin starts to char, turning frequently
As the skin develops bubbles without burning, remove from heat
Let the peppers cool down
Remove the skin, seeds, and membranes, then cut into 1-inch wide strips
Combine ingredients with pepper strips and refrigerate
Before serving, discard garlic
Serve chilled
Serve 6-8 per serving.
