Wednesday, August 3, 2011

Turkish Roasted Peppers

Claudia at A Seasonal Cook In Turkey posted these peppers the other day. As soon as I saw them I knew I had to make them. Stop by Claudia's blog for a real treat. I love all of her recipes! I have always thought of roasted peppers as more of a condiment but these are so good I could eat the whole platter.


Try to find the long thin sweet peppers as opposed to red bell peppers. If you can't find them, use any kind of peppers you like. (I am still taking blurry photos. I hope this corrects itself when I finally get some sleep!)


Cut each pepper in half, remove the green stem and remove the seeds and veins.


You want them to look like the one on the left.


Place them cut side down on a cookie sheet.


Sprinkle them with freshly cracked black pepper and sea salt.


Place them in the oven and turn the oven to 400 degrees. I placed them in the oven as it preheated so the tops would become charred. Roast them for about 20 minutes.


After 20 minutes, remove them from the oven and drizzle each pepper with olive oil.


Then drizzle them with balsamic vinegar. I only had a balsamic glaze so I used some of it and some white balsamic vinegar. Return them to the oven for another 20 minutes.


While they continue to roast, finely dice about 5 cloves of garlic.


You really want the garlic to be minced.


Remove the peppers and let them cool for a bit. Then peel off the skins and slice them in thin strips. If a bit of the skin remains that is alright.


Place them on a platter and pour the olive oil from the cookie sheet over them. Sprinkle with the minced garlic.


My husband loved these so much he made a sandwich with them.


I will never by another jar of roasted peppers. I can not even describe how good these are. All I can tell you is, run to the store, buy some peppers and make these immediately!


My peppers come packaged like this and are called Ancient Sweets.

Thank you forever Claudia! These are on my permanent cooking list. I am dreaming of a future trip to Turkey because of your blog and your wonderful stories and recipes!