Charred Peppers

Name: Charred Peppers
Total time: 1 h
Yield: About 6 servings
Ingredients: 12 or more long peppers, red, green or both; 2 or so tablespoons olive oil; salt, lemon juice, capers or anchovies (optional)

By Mark Bittman

Total Time: 1 hour or more, largely unattended
Rating: 4(15)
Comments: Read comments

Featured in: Great Roasted Peppers: First, Get a Pile of Wood

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Ingredients

Yield:About 6 servings

12or more long peppers, red, green or both
2or so tablespoons olive oil

Optional

salt, lemon juice, capers or anchovies (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Build a hot fire. Wood is ideal, charcoal a good second. The rack shouldn't be more than 3 to 4 inches from the fire, and you can start the peppers just as the flames begin to die down; there will be no flare-up.
Step 2
Put the peppers on the grill without crowding too much. As they blacken, turn them so they char on all or at least most surfaces. As they finish, transfer to a bowl, where you can pile them up. (There is no need to put them in a paper bag, as you may have read.)
Step 3
Let cool. Peel and seed, using as little water as you can to rinse remaining seeds and skin from the peppers. But don't be too compulsive: a few seeds and bits of skin are fine. Also, the closer to whole the peppers remain, the more attractive they are.
Step 4
Serve, dressed with olive oil, and salt if desired. Lemon juice won't hurt; neither will capers or anchovies. These will keep, refrigerated, for at least a week.