Ingredients:

  • 3 large green bell peppers (approx 1.5 lbs / 680g)
  • 2 tbsp extra-virgin olive oil
  • ½ tsp sea salt
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ¼ tsp cracked black pepper

Instructions:

  1. Preheat your oven to 450°F (230°C) or set your broiler to high. Note: High heat is what creates the blisters.
  2. Slice the green peppers in half vertically through the stem.
  3. Remove the seeds and the white internal ribs, leaving the pepper halves intact.
  4. Toss the pepper halves in a bowl with olive oil and salt until evenly coated.
  5. Arrange the peppers cut side up on a parchment lined baking sheet.
  6. Roast for 15-20 minutes until the skins are mahogany colored and blistering. If using the broiler, check every 3-5 minutes so they don't turn to ash.
  7. Immediately transfer the hot peppers into a glass bowl and cover tightly with a lid to steam for 10 minutes.
  8. Gently slide the blackened skins off the green flesh using your fingers.
  9. Toss the peeled peppers with red wine vinegar, minced garlic, and black pepper.