Peppers on the market are not selected visually, but each is picked up and tested for elasticity. For baking, we buy only red and yellow peppers, since green peppers cannot be peeled off under any pretext.
It is necessary
- - red pepper 3 pcs.
- - yellow pepper 3 pcs.
- - olive oil 70 ml
- - garlic 2 cloves
- - basil 5-6 leaves
- - vinegar
- - salt pepper
Instructions
Step 1
If the peppers are fresh, just from the garden, then their skin is tender and easily peeled off, then you can take a couple of green peppers. Selected elastic peppers are thoroughly washed, wiped dry with paper napkins or towels, then laid out on a baking sheet or in a baking dish, sprinkled with olive oil on all sides. Preheat the oven to 180 degrees and put the peppers in it for about 40 minutes. Nothing bad will happen if the peppers turn slightly black. This will add a smoky flavor to the dish, which will come in handy.
Step 2
Pour the olive oil into a small saucepan, squeeze the garlic and finely chopped basil into it, then put on low heat. The oil does not need to be brought to a boil. After slightly warming up, it should be saturated with the aromas of basil and garlic.
Step 3
Put the peppers in a bowl, pour the flavored oil into it, salt, add vinegar, salt and ground black pepper to taste. Allow the oil to cool slightly, then mix everything very gently with your hands. Put the peppers in a jar, they need to infuse until morning. The wait will be rewarded a hundredfold. Delicious baked peppers can be used to decorate toasts from Borodino bread.
