These peppers actually pick up flavor when they're allowed to marinate for a few days. Chef Esther Lee uses a cake cooling rack to rest the peppers on during their turn over the flame on a stovetop.
- 4 to 6 large red bell peppers
- 2 medium cloves garlic, cut into very thin slivers
- 1 bunch basil leaves, stemmed, washed and patted dry
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups olive oil
Working with 1 bell pepper at a time, use tongs to hold the pepper over an open flame. Roast the peppers for 5 to 10 minutes, turning, until their skins are evenly blistered and lightly charred. Place the peppers in a deep bowl as you work, and cover with plastic wrap for 10 to 15 minutes, until the steam loosens the peppers' skins and they are cool enough to handle. Discard the skins, seeds, stem and inner membrane. Cut the peppers into sections; season with salt and pepper. Add the oil to cover the peppers. Sprinkle with the basil and garlic. Cover and refrigerate until ready to use; taste and adjust seasonings before serving.
From chef Esther Lee at Obelisk restaurant.
Tested by Tracy Dahl.
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