- 10 sweet red peppers
- white wine vinegar
- extra virgin olive oil
- Clean the peppers. First cut the stems, then remove the seeds from inside and finally dry them well with paper towels to remove any moisture.
- Bake in the grill (For more delicious result over the fire is the way to go!) at moderate heat for about 40 minutes. Put a pan below the tray to keep the liquids from dripping and to avoid getting your oven dirty! Turn every 15 minutes so that all the sides cook evenly! (Do not worry if they go black outside, the skin will be removed)
- Once cooked, put in a plastic bag (supermarket) hot as they are, and seal it. Let them sweat and when you can handle them, peel the skin off!
- If you want to serve as a salad / appetiser, add olive oil, vinegar and salt! If of course you want you can also store them in food bags and keep them in the freezer for up to 6 months!