One of the most non-hot varieties of peppers - Bulgarian or sweet - has the same hard waxy "skin" as most of its counterparts. Before using it in soups and salads, sauces and side dishes, and even to simply put it on a slice of baguette, sprinkle with balsamic vinegar, sprinkle with garlic, salt and eat with appetite, bell peppers must be peeled. To do this, you need to bake it.
It is necessary
-
- bell pepper;
- vegetable oil;
- oven;
- foil;
- deep bowl;
- forceps;
- knife.
- Bell pepper in oil
- vegetable oil;
- vinegar;
- garlic
- salt
- pepper
- spices.
- Pepper sauce
- 6 bell peppers;
- olive oil;
- 4 shallots
- thinly sliced
- 2 stars of anise;
- 2 sprigs of basil;
- 1 cup white wine vinegar
- 3 tablespoons of vermouth;
- 3/4 cup water.
Instructions
Step 1
Preheat oven to 175C. Line a baking sheet with foil.
Step 2
Rinse the pepper under running water and dry. Place it on a baking sheet and drizzle with any vegetable oil.
Step 3
Bake the peppers for 5-6 minutes on one side, remove from the oven, turn over to the other side with tongs and bake the same amount more. In the finished pepper, the peel should turn black in some places, go in bubbles, burst.
Step 4
Remove the peppers from the oven and use tongs to fold into a deep bowl. Cover the bowl immediately or wrap in foil. Clay wrap will also work. Alternatively, you can simply zip the peppers and zip them up.
Step 5
Wait for the peppers to cool. This will take 15 to 30 minutes. Take them out and peel them off. It will come off very easily. Cut off the stalks, remove the seeds.
Step 6
To get a great snack - bell peppers in oil, cut the baked peeled peppers into strips, put them in a jar and cover with vegetable oil. Olive is best. Add a little vinegar to the marinade - apple, balsamic, berry or just table vinegar - to your taste, put a few cloves of peeled and chopped garlic, season with salt, ground black pepper, dry herbs. After 30 minutes, this fragrant appetizer can already be served to the table, or you can put such peppers in a salad, sandwich cold terrines with them, add to pasta.
Step 7
Make pepper sauce - perfect for steaks or baked fish. Fry the chopped shallots in a saucepan in olive oil. Add anise, basil and vinegar. Add the peeled baked peppers and the vermouth. Cook over low heat. Wait until all the liquid has evaporated, add water and cook for another 15 minutes. Remove the anise and basil, pour the sauce into a blender and purée until smooth.
