- 4 large red peppers, stems and seeds removed
- 2 cloves garlic, minced
- 1/3 cup parsley, chopped
- 3 tablespoons lemon juice or apple cider vinegar
- 2 tablespoons oil - extra virgin olive or sunflower
- salt and pepper to taste
Preheat oven to 400F. With a small, sharp knife, cut around the stem of each pepper to remove it. Tip pepper over and tap the bottom to knock out as many seeds as you can. Sprinkle a pinch of salt into the hole of the removed stem. Roast peppers for 35 to 45 minutes or until blistered and blackened on the outside. Remove from oven and place directly into a mixing bowl. Cover the top of the bowl in plastic wrap and let the peppers cool.
Once peppers are cool enough to handle, it should be very easy to peel off the skins. Cut or tear skinless peppers into strips about 1/2-inch wide (don’t worry about being exact) and place into a mixing bowl. Add remaining ingredients into the bowl and mix together. You can eat the peppers right away, but letting them mingle for a couple hours is even better.
Peppers will keep covered in the fridge for at least a week.