Time: 20 mins for prep, 1 hour (min) to let it sit
3-4 red peppers (whole)
4 cups iced water
1 cup olive oil
1 garlic clove finely minced
salt to taste
1 tsp crushed chili peppers (optional)
Grill peppers on all sides so they are almost charred. You can do them on a BBQ or in your oven on broil. But be careful - turn them frequently. When done, soak them for a few minutes in a large bow with iced water - this will cool them off and loosen the skin. Over another medium sized bowl, skin the peppers and remove the core with seeds as well as the stem. With your hands, break them up into pieces - small or large. Add olive oil, garlic, salt and chili pepper, then blend. Let sit for at least an hour. You may also pour the mixture into mason jars for use another time. As a variation to this recipe you may add: 1 tsp balsamic vinegar or herbs of your liking. This is a great condiment for any grilled meat or poultry - or try serving it alone as a dip for fresh baguette!