Roasted peppers with garlic
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Roasted peppers with garlic
  Vegetables    Peppers    Garlic  
Last updated 6/12/2012 1:20:41 AM. Recipe ID 52539. Report a problem with this recipe.
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      Title: Roasted peppers with garlic
 Categories: Vegetables
      Yield: 4 Servings
 
MMMMM----------------------PHILLY.INQUIRER---------------------------
      6    LARGE FIRM GREEN PEPPERS
      7    CLOVES GARLIC,LIGHTLY CRUSHE
      2    TEASPOONS SALT
 
   WASH AND DRY THE PEPPERS.TO ROAST OVER FLAME,IMPALE ON LONG HANDLED
  FORK A TURN SLOWLY SO THE SKIN CHARS OFF.OR PLACE ON OILED ALUM.FOIL
  IN THE BROIL PAN AND BROIL ABOUT FOUR INCHES FROM THE FLAME,TURNING
  FREQUENTLY.
   THE PEPPERS SHOULD BE PELLED,A SIMPLE MATTER IF THEY WERE BROILED
  OVER A FLAME OR UNDER SAME.THIS CAN BE TRICKIER IF THEY WERE
  ROASTED.IN THAT CASE PLACE THE PEPPERS IN A BROWN BAG,CLOSE THE BAG
  AND LET STAND FOR ABOUT TEN MINUTES,AFTER WHICH THE SKIN WILL BE EASY
  TO PULL OFF.
   TRIM OFF THE STEMS AND DISCARD THE SEEDS.PLACE THE PEPPERS,IN AS
  LARGE PIECES AS POSSIBLE,IN A TALL STRAIGHT SIDED JAR.ADD THE
  SALT,AND GARLIC AN POUR ENOUGH OIL TO COVER.CLOSE JAR TIGHTLY AND
  STORE IN A COOL PLACE OR IN THE REFREGERATOR FOR FIVE DAYS TO A
  WEEK.BEFORE SERVING LET STAND AT ROOM TEMPERATURE FOR 25 TO 30
  MINUTES,SO THE OIL LIQUEFIESSERVE AS AN APPETIZE AS YOU WOULD
  PICKLES,WITH A MEAT COARSE.MAKES FOUR SERVINGS.
 




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Recipe ID 52539 (Apr 03, 2005)

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