4 large red bell peppers onto burners*.
Roast until skin is black all over turning often
with tongs. Remove to bowl and cover with plastic
wrap for 10 - 20 min. In colander, in sink,
wash off all black skin and remove seeds and
stem.Place in food processor at full speed,
slowly add 4 - 6 oz. extra virgin olive oil
1 tsp fresh chopped garlic, 2 tsp Balsamic Vinegar,
and saly and pepper to taste.
at room temperature. Adjust recipe to your taste
adding or subtracting various ingrediants or
amounts. This is also great with pork.
I coat mine in olive oil and do them under the
grill - the important thing is to skin and deseed.