8 medium red bell peppers
1 cup of oil
1/4 cup of lemon juice
2 tablespoons of salt
1 small garlic clove
8 medium red bell peppers
1 cup of oil
1/4 cup of lemon juice
2 tablespoons of salt
1 small garlic clove
Wash and dry the bell peppers well
Place them on a baking sheet
Roast for about 20 minutes, turning every 5 minutes with a spatula
Put the warm bell peppers in a large saucepan, cover, and let sit for 15 minutes
Using a sharp knife, remove any burnt skin
Cut each bell pepper in half and remove the seeds and white parts
Remove any burnt parts
Wash and dry the bell peppers well again
In a large bowl, mix together the oil, lemon juice, and garlic
Add the bell peppers and stir gently to coat with the seasoning
Refrigerate for several hours
When serving, you can still garnish with chopped green onions.
